Cucumber, Buffalo Mozzarella, and Farro Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Food editor Maggie Ruggiero was humming for weeks after enjoying a salad of fresh buffalo mozzarella, cucumber, and the Italian wheat called farro at the Manhattan restaurant Il Buco. She set about reimagining it, and her versions accentstender lettuce, basil, and a light, lemony dressingbeautifully complement the cheese. Since fresh mozzarella is the star here, it's essential to use the best you can find. We love the kind traditionally made in Italy from the milk of water buffalo for its custardlike texture and sweet, milky tang. Recently, some American producers have gotten in on the act as well. Ingredients:
1/3 cup farro |
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided |
2 cups water |
2 tablespoons fresh lemon juice |
1/2 teaspoon grated lemon zest |
1/2 to 3/4 pound fresh mozzarella (preferably buffalo mozzarella) |
1 seedless cucumber, peeled, halved lengthwise, and thinly sliced diagonally |
1 ounce mâche or other soft lettuce, leaves torn if large (about 4 cups) |
small handful of basil leaves, torn if large |
Directions:
1. Cook farro in 1 tablespoon oil in a heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes. Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes. Drain. Spread on a plate and cool completely.
2. Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil. Stir 2 tablespoon dressing into cooled farro.
3. Slice mozzarella, then arrange over cucumber slices on plates and top with mâche and basil. Drizzle salads with remaining dressing and sprinkle with farro.
4. What to drink:Marimar Estate Don Miguel Vineyard '06
5. Cooks' note: To help its flavor blossom, bring the ball of mozzarella to room temperature by soaking it (in its original packaging) in a bowl of warm water for a few minutes.
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