Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad
Photo: Randy Mayor; Styling: Jan Gautro
1/3 cup farro or spelt berries (about 5 ounces)
1 cup (1-inch) cut green beans
2 tablespoons finely chopped shallots
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup fresh corn kernels
1 tablespoon chopped fresh oregano
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 Abraham Lincoln tomatoes, each cut into 6 slices
How to Make It
Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.