Ginger Farro Salad

4 servings

Chef Austin Perkins, Nick’s Cove, Marshall, CA

    • 3 tbsp. The Perfect Purée Ginger Puree, thawed
    • 4 cups cooked farro, chilled
    • 2 shallots, minced
    • 1 bunch green onions, sliced
    • 1/4 cup rough chopped cashews
    • 2 tbsp. each of chopped mint, basil and cilantro
    • 1/4 cup currants
    • 1 jalapeño, deveined, seeded and minced
    • 1 tsp. sesame oil
    • 1 tsp soy sauce
    • 1 tsp. fish sauce
1. Combine first seven ingredients in a large bowl and set aside. Whisk together the final four ingredients in a smaller bowl until evenly combined. Drizzle the dressing over the bowl of salad fixings and toss until evenly coated. Great when enjoyed as a side for fish.