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


  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.