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Food Demonstration on Apples and Farro Recipe

September 20, 2017

Well, I got to go to the apple farro salad demonstration on Sept.12, the one that was listed on this site.

I tend to shy away from food that claims to be healthy, as it usually tastes like sawdust.   The chef passed out samples, and this recipe was as tasty as the food I normally cook.  It’s a base recipe, open to many variations.  If you missed the demonstration, you missed out on the chefs cooking tips and his ideas for variations.

Here’s the recipe.  The only drawback is the amount of chopping required.   I think you could do it in a food processor if you don’t mind irregular pieces.  If you try it and it works, please post a comment.


Apple Farro Salad

8 oz. farro grain, dry
6 oz. boneless, skinless chicken breast
1 tsp. canola oil
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
5 oz. cucumber, diced
4 oz. Granny Smith Apples, unpeeled, diced
4 oz. Gala apples, unpeeled, diced
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Soak diced apples in diluted lemon juice  to keep from turning brown.

Cook farro in boiling water until tender, about 20 minutes.  Drain and cool.  Place in bowl.

Mix oil with salt and pepper and rub on raw chicken.  Cook until cooked through to 160 degrees F.   Chill and dice.

Place chicken in bowl with cooked farro.   Add remaining ingredients to bowl and mix thoroughly.




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