Epicurious Scores Again With Thai Green Bean Summer Salad Recipe

Epicurious Scores Again With Thai Green Bean Summer Salad Recipe

Epicurious, you have to stop this. We’re starting to develop real feelings for you.

Okay, maybe we’re exaggerating a little bit. But Epicurious has long been our favorite recipe blog here at Design Your Lifestyle, and no matter what our trending tastes happen to be, their staff seems to have the right recipe for us.

This time, it’s a summer take on a classic Thai salad that left us scrambling for seconds – and thirds… and fourths…

Give your green beans a kick in this awesome Epicurious recipe for Thai Green Bean Salad!
Give your green beans a kick in this awesome Epicurious recipe for Thai Green Bean Salad!

After a long 4th of July weekend of delicious burgers, ribs, hot dogs and more, we were feeling a bit overstuffed on meat dishes. But no matter how hard we tried, it was difficult to find a vegetable or salad dish that left us feeling completely satisfied.

Enter Epicurious’ Thai Green Bean Salad for Summer. This grilled green bean salad isn’t your usual “light fare” that leaves your stomach growling. Add in marinated tofu, in-season avocados and a zesty homemade papaya-salad dressing with lime and jalapenos, and you have a real winner and crowd pleaser.

We love the texture contracts between the grilled green beans and the tangy citrus of the dressing, and the tofu is surprisingly more than filling – especially when paired with the avocados!

If you’re a fan of Thai dishes and love taking adventures with your home meals, then this is a great recipe for you. All credit to Katherine Sacks at Epicurious for this tremendously inventive take on summer salad and Thai food.

For the full recipe for Epicurious’ Grilled Thai Green Bean Salad for Summer by Katherine Sacks, please click the article.

 

From Peter Salerno’s Kitchen: Summer Farro Salad Recipe

Our Favorite Summer Farro Salad Recipe

Summer Farro Salad. (Recipe by Marco Canora, Food&Wine. Photo credit John Kernick.)
Summer Farro Salad. (Recipe by Marco Canora, Food&Wine. Photo credit John Kernick.)

Peter Salerno Inc. hasĀ been searching for a fresh Italian summer salad recipe to share with our readers, and we’ve finally settled on our favorite salad recipe for the summer of 2014.

This fantastic summer farro salad comes courtesy of Food & Wine (F&W) and their star chef Marco Canora.

Famous for his Tuscan-inspired dishes, Marco Canora’s experience has taken him from Gramercy Tavern in NYC to Cibreo in Florence, Italy, and back again. Canora now calls Hearth & Terroir Wine Bar in New York City home.

If you’ve never eaten farro, it’s all the rage lately in a variety of dishes. From salads to soups to meat dishes, farro is a versatile hulled wheat grain that is well-loved by savvy eaters as a great source of fiber and a “smart carbohydrate”.

This summer salad combines the hearty, nutty flavor of farro with the crunch of carrots, celery and onions and the freshness of cucumbers and tomatoes. We’re sure you’ll love it at your table as much as Peter Salerno and his family love it at theirs.

Recipe: Summer Farro Salad (courtesy Food&Wine, Marco Canora)

Ingredients

  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 small yellow onion, quartered
  3. 1 small carrot, halved
  4. 1 celery rib, halved
  5. 12 ounces farro (1 3/4 cups)
  6. 5 cups water
  7. Kosher salt
  8. 3 tablespoons red wine vinegar
  9. Freshly ground pepper
  10. 1/2 small red onion, thinly sliced
  11. 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  12. 1 pint grape tomatoes, halved
  13. 1/4 cup chopped fresh basil

Preparation

  1. In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
  2. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.