Warm Farro Salad with Cranberry Beans and Red Beet Mousse

7376 Beet & Bean Farro

7376 Beet & Bean Farro

I think I already told you that I don’t mind a little extra padding in the winter: it’s way more practical than having to wear an extra puffer coat, and gives me a great excuse to overindulge in cheesy dishes. However, I’ve lost count of all the snowstorms we’ve had this year, and maybe – just maybe – I’ll start wiggling my way out of hibernation. This morning I even made it to a workout class, and no cheese tonight!

7379 Farro w beet and beans

Warm Farro Salad with Cranberry Beans and Red Beet Mousse

Ingredients

  • 3/4 lb farro or spelt
  • 1 cooked beet
  • 1/2 lb cooked Borlotti (cranberry beans) (canned OK)
  • 1 red onion
  • 2 thyme sprigs
  • 1 cup Greek Yogurt (OK to leave out for a dairy-free version, just add 1 more beet)
  • 4 tbsp extra-virgin olive oil
  • salt and pepper to taste

Directions

Rinse the farro or spelt, and cook it in salted boiling water according to the package instructions (if you are in a rush, you can use the quick-cooking farro by Pedon).

Drain it, dress it with the oil, toss and set aside.

Peel the onion, slice it very thinly (I prefer to use a mandolin) and soak the slices in a bowl of cold milk or ice water until use (this step takes the bite out of the onion... and helps with onion breath!).

Dice the beet and place it in your food processor with the cream (or greek yogurt), salt and pepper. You can process until smooth, or leave it somewhat chunky.

Add the drained onion and beans to the warm farro, dress with the remaining oil. Sprinkle with the thyme leaves and serve with the beet mousse

* the beet and yogurt should be kept at room temperature, not cold.

http://dinnerinvenice.com/2014/02/27/warm-farro-salad-with-cranberry-beans-and-red-beet-mousse/

Bean and Onion Salad

Bean and Onion Salad
Bean and Onion Salad

Bean and Onion Salad

Italian cuisine is one of the best for vegetarians. There are so many delicious options and all are simple to make. Meat used to be a rare treat for most people, and legumes the main source of protein. This salad is a staple in Tuscany, and while minimalistic in terms of work, it’s very satisfying. However, never skip soaking the onion! This easy step removes the sting, sweetens the flavor – and allows you to still have a social life ;-)

I have seen elaborate versions of this dish, with additions of cheese, pesto, hummus, the works. Trust me, and don’t go there.

Bean and Onion Salad

Ingredients

  • (serves 4 as a side, or 2 as a main course)
  • 1 red or white onion, very thinly sliced
  • 1 1/2 cups dried cannellini (white) beans (or 1 can)
  • 2 or 3 tablespoons extra-virgin olive oil
  • 3/4 tablespoon white wine vinegar
  • salt to taste
  • fresh ground pepper to taste

Directions

Place onion in a bowl, cover with ice water, and allow to rest for at least 1 hour.

If using the dried beans: in a large saucepan cover beans with water by 2 inches and add salt. Simmer uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/2 hours, or until tender (but not mushy).

(if using the canned beans, drain and rinse them well)

Place beans in a large bowl, drain onions and combine.

Whisk together oil, vinegar, salt and pepper, and dress the bean salad.

Serve at room temperature

http://dinnerinvenice.com/2011/07/10/bean-and-onion-salad/