Photo: Anna Pelzer
Buttermilk Farro Salad Recipe
13 ingredients
20 min + 10 min
Serves 8.
openrecipes
A buttermilk farro salad inspired by one I had at Clyde Common in Portland, Oregon - farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.
Estimated Nutrition (whole recipe, rough)
497
Calories
16g
Protein
23g
Fat
59g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium cloves garlic, minced
- 1 teaspoon fine grain sea salt
- 1 cup / 240 ml buttermilk
- 1/4 cup / 60 ml good-quality white wine vinegar
- 1/4 cup / 60 ml extra virgin olive oil
- 1/4 cup chopped dill
- 1/2 cup chopped chives
- 1 tablespoon chopped thyme
- 7 small radishes, sliced paper thin
- 3 small zucchini, sliced paper thin
- 1 medium head of fennel, trimmed and sliced paper thin
- 4 cups cooked farro, cooled to room temp
- chopped chives for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes