Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter with nutty farro and sweet butternut squash. The salad, however, is also delicious on its own and would be a great side dish for a simple roast chicken.
More Grain Salad Recipes
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 white onion, finely chopped
1/2 teaspoon crushed red pepper
24 sage leaves
2 cups farro
6 cups water
4 tablespoons unsalted butter
2 cups peeled, diced butternut squash from one 1 1/2-pound squash
2 leeks, white and tender green parts only, thinly sliced
In a large saucepan, heat 1/4 cup of the olive oil. Add the garlic, onion, crushed red pepper and 12 of the sage leaves and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Add the farro and cook, stirring, for 3 minutes. Add the water and bring to a boil. Simmer over moderate heat until the farro is very tender and most of the water has been absorbed, about 25 to 30 minutes. Drain and discard the garlic and sage leaves. Transfer the farro to a large bowl and let cool.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of the olive oil. Add the butter and cook until just beginning to turn brown, about 2 minutes. Add the squash and the remaining 12 sage leaves and cook over high heat, stirring, until browned and just tender, about 8 minutes. Add the leeks and cook until softened, about 4 minutes longer. Scrape the mixture into the farro, add three-fourths of the pickled chanterelles and toss.
Top the farro salad with the remaining Pickled Chanterelles and garnish with arugula and shaved radishes. Serve right away.
The farro salad without the garnishes can be refrigerated overnight.
Wine from France's southwestern Jura region—particularly those made in an oxidative style—are very popular with the wine–geek set these days. These wines have a nutty character that's fantastic with earthy flavors like the squash and mushrooms here.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.