👥6 people
⏲️35m
🕐25m
🍽️starter
Farro is a beautiful grain and once cooked still retains some texture which makes for a great salad component.
Ingredients
- For The Lemon Shallot Vinaigrette:
- 2 tablespoons minced shallots
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon old world style mustard
- Zest from one lemon
- 3 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- Kosher salt
- For The Farro:
- ½ cup white wine vinegar
- 1 ½ cups farro
- For The Salad:
- 2 ea parsnips
- ½ bundle of green onions
- 2 ea orange, zested, segmented, and juiced
- For Seafood:
- 2 teaspoons extra virgin olive oil
- 1 pound jumbo shrimp, peeled and deveined, tails removed
- ½ pound calamari rings
- ½ pound cooked squid
- 1 quart brine
- To Finish:
- ½ cup basil, chiffonade
Method
- Preheat the Egg to 400F and set up direct heat with a grilling basket to preheat. Brine all seafood for 30 mins up to one hour.
- In a blender, add half the shallots, honey, Dijon, lemon zest and juice. Blend on medium low slowly adding in the oil to emulsify. Add the other half of the shallots and the old world style mustard. Taste and season with salt. Set aside.
- Fill a large saucepan with 6 cups of water and bring to a boil over medium heat. Add 1 teaspoon of salt and the vinegar. Add the farro and gently simmer until al dente, 15 to 20 minutes. Note that if you do not have pearled farro you may need to cook it longer - check your package for instructions. Drain well. While the farro is warm, put into a large mixing bowl and immediately stir in about three-quarters of the vinaigrette.
- Place the parsnips and green onions on the preheated Egg and allow to char. Meanwhile, zest, segment, and juice the oranges and add to a large bowl with the farro. Once the vegetables have some char, remove from grilled and small dice and set aside.
- Remove all the seafood from the brine and toss with a generous amount of salt and pepper. Add all the seafood to the preheated grilling basket and grill until the shrimp are cooked, 3-4 minutes. Remove the seafood from the grill and set aside.
- Add all the vegetables and seafood to a large bowl with the farro. Toss together with the vinaigrette. Transfer to a serving bowl. Top with basil and a few grinds of pepper.
