Saturday, May 22, 2010
Farro, Asparagus and Prosciutto Salad
Overall the dish was well received. Everyone knows how much I love to try new grains and are always curious to see what I'm working with this week. The farro received some compliments, chewy and hearty, holding up well to the asparagus. One person mentioned it's visual similarity to rice, doesn't translate texturally, which is a bit strange to discover in the first bite. I had a personal issue with the gooey texture of the prosciutto once it's mixed in with the vinaigrette, so I will probably try crisping it up first if I make it again.
Overall I would give it a 3 out of 5 grains. I think in general I need to start salting my grains more & this came out with this dish in particular. According to my nutrition teacher, grains don't taste very well without sodium. As I try to adjust my normally "bland" preparation of variety grains into something other people will enjoy eating, salting is something I need to work on. Cold salads with grains though...I love these kinds of dishes ;)