Aletas Farro Salad with Radishes and Beet Greens Pressure Cooker Recipe

Aletas Farro Salad With Radishes And Beet Greens Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

FARRO

• 1 cup semi-pearled farro (labeled farro semiperlato), rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2½ cups water or vegetable broth

SALAD

• 4 slender carrots, cut into matchsticks about 1½ inches long
• 1 bunch small radishes, trimmed and quartered
• generous handful of tender beet greens, washed well and torn into bite-size pieces.
• 2 medium shallots, very thinly sliced
• 1 tablespoon sherry vinegar
• 1/3 cup extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 tablespoon nonpareil capers, rinsed

Method

1. Combine the farro, oil, salt, and water in a 5- to 7-quart pressure cooker
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 8 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 10 minutes
8. At time, if the pressure is not all released, open the valve
9. Be careful of the steam as you remove the lid
10. Drain
11. The farro should be just tender to the bite
12. Drain and spread out in a single layer on a sheet pan to cool thoroughly
13. In the same pot, bring 3 to 4 cups of water to a boil and blanch the carrot sticks until crisp tender, about 2 minutes
14. Drain and plunge into bowl of ice water to stop the cooking
15. When the carrots have cooled completely, drain and pat dry with a clean dishtowel
16. Combine the farro, carrots, radishes, beet greens, and shallots in a medium serving bowl
17. Whisk together the vinegar and oil and season to taste with salt and pepper
18. Toss the salad with the dressing, sprinkle with the capers and serve

Full List of Salad Recipes
Full List of Beet Recipes