Ginger Farro Salad 4 servings Chef Austin Perkins, Nick’s Cove, Marshall, CA

Ingredients for Ginger Farro Salad:

• 6 tbsp. The Perfect Purée Sweet Ginger, thawed
• 4 cups cooked farro, chilled
• 2 shallots, minced
• 1 bunch green onions, sliced
• ¼ cup rough chopped cashews
• 2 tbsp. each of chopped mint, basil and cilantro
• ¼ cup currants
• 1 jalapeño, deveined, seeded and minced
• 1 tsp. sesame oil
• 1 tsp soy sauce
• 1 tsp. fish sauce

Method:

1. In a medium saucepan stir together all ingredients. Bring mixture to a boil, then reduce heat.
2. Simmer 10 minutes, stirring occasionally. Cool. Serve at room temperature or cover and refrigerate for up to one week.

Serving Suggestion: 

• This chutney lends intriguing flavor to roasted meats, ham, and all types of poultry. Use it also as a sandwich condiment for a roast beef or smoked turkey sandwich.