Fall Farro Salad with Roasted Delicata Squash, 8 Minute Eggs, and Tahini Dressing
I recently moved back to LA from the Hudson Valley after graduating from Bard. I miss the seasons quite a lot - especially fall. I arrived in LA in October to ninety degrees temperatures!! This was not the welcome home I was hoping for. I love to cook with the seasons - meaning to cook what is growing in the changing temperatures and earth. But to have the produce not mirror the climate is honestly really disorienting. In the hopes of simulating fall season for myself I created this salad. It didn't entirely work but the result was a pretty great salad including many of my favorite things.
1 cup quick cook farro
1 medium-large sized delicate squash
3 leaves of curly kale
parmesan (for grating)
1 large clove garlic, chopped or crushed with a garlic press
1. Measure your farro out. Drizzle a bit of olive oil into your sauce pan and heat. Add your farro with and toast with salt for about 3 minutes. Add water. Let boil then simmer until soft with a little bit of chewy bite to it.
2. Heat oven to 400 degrees. Wash your squash, dry. Slice into rings and scoop out the seeds and pulp with a spoon. Coat with plenty of olive oil and salt. Roast until golden brown and soft, 20-30 minutes.
3. Bring a medium sauce pan half way full with water to a rapid boil. Delicately ladle your eggs into the water and time for 8 minutes. While the water is boiling prepare a bowl of ice water. After your six minutes quickly place your eggs into the ice water to stop the cooking. After a minute of socking take them out and take off their shells. Slice into quarters.
4. Wash and destem your kale. Chop small with a sharp knife! Massage with lemon juice, olive oil, and salt to keep it tender.
5. For dressing combine tahini, lemon juice, olive oil, garlic, salt, and honey. Make sure to mix the tahini into the less viscous liquids at an angle in a slow circular motion so that you don’t turn it into a paste. If this does occur, a tiny bit of cold water will help remedy your dressing.
6. To combine, mix the farro and kale together with a bit more lemon juice. Top with your golden delicate rings and egg slices. Drizzle with your dressing and grate a good amount of parm on top. !Secret tip! Tahini and parmesan are best friends.