Last week, I made a wonderful, but spicy chicken dish that needed a side which would cool off the palate, but also stand-up against the bold flavors from the multitude of ingredients in the main dish. When preparing a meal, it is important to try and find a harmonious balance among everything that will be consumed. Sometimes this is done by having a blank canvas for a star to shine; think of a nicely seasoned beef roast with a luscious sauce that sits upon a serving of mashed potatoes. Other times, you need something that will alter the taste buds’ reaction. Not to compete against other components of the meal, but to help play off of each other. For instance, my kids love this grilled corn and poblano salad, but one of them is especially sensitive to heat. I don’t cut down on the spice in the dish, though, I simply add in a little honey to help balance out the spicy components of the meal. The initial hit of sweetness on her palate softens the blow of the spice.
However, you don’t always have to use something sweet to counter heat, as is the case with today’s side. Much like I mentioned mashed potatoes as being a blank canvas, you can say the same about farro. Sure, it has a slightly nutty component to it, but that’s about it. So, naturally, you have to add some flavor boosters to this side to begin with, and I do that with bold, roasted carrots and parsnips. But, to also counter the heat of the main, you can also use something bitter, like vinegar. Vinegar also helps awaken the palate, so you actually enhance all flavors you're consuming in the meal, not just the side, isn’t flavor science amazing?
Roasted Vegetable Farro Salad
1.5 cups farro
2 large carrots
2 large parsnips
½ of a small celery root
Yellow onion (on the smaller side)
Fistful of fresh parsley
Red wine vinegar
Preheat the oven to 450 degrees.
Bring 3 cups of salted water to a boil in a saucepan, then stir in the farro. Return to a boil, cover, and reduce the heat to low. Simmer, covered, for 30 minutes. Then, turn off the heat and let the pot sit, covered, for an additional 10 minutes. Fluff with a fork, and leave the pot uncovered until ready to use.
Meanwhile, peel and dice the parsnips, carrots, and celery root into rough ¾ inch dice. Peel and cut the onion into 1-inch dice.
Place all of the diced vegetables onto a baking sheet and mix with ¼ cup of extra-virgin olive oil. Season with 2 tsp of kosher salt and a little black pepper. Stir to combine then roast away in the oven for about 30 minutes, rotating the pan halfway through.
Once the vegetables are tender and lightly browned, combine with the cooked farro in a large bowl. Mince the fresh parsley and add to the bowl, along with 3 tbsp of the vinegar. Stir to combine, adding more salt and pepper to taste.
Let the salad sit at room temperature for about 30 minutes, allowing the flavors to meld, stirring every 10 minutes.
Just before serving, add a little more olive oil, and adjust seasoning as necessary.
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Copyright 2024, Brendan McCann, All Rights Reserved.
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