This one-bowl meal packed with vegetables and flavored with a simple dressing is sure to be a staple in your recipe collection
THE CHEF: TRCY MALECHEK EZEKIEL
Her Restaurant: Birdie’s Austin, Texas
She’s known for Bringing the fine-dining experience to a family-run restaurant. The weather inspires the menus as much as France or Italy. Austin’s dining scene will benefit from a bit of big-city hustle.
“THIS Is A dish for those weeks where spring and winter collide,” Tracy Malechek Ezekiel said of her second Slow Food Fast contribution. It’s a healthy farro salad with celery root, apples, and cabbage. This versatile meal is what the chef relies on all year to feed her family at the restaurant and her own family at home.
Ms. Malechek Ezekiel adds a bit of richness to the otherwise delicious medley by gently cooking Guanciale. This is an Italian cured meat that has a deep, savory flavor. However, she suggests softly-rendered bacon. The whole thing is tied together with a reliable red wine vinegar, honey, and mustard dressing. It’s similar to the one Birdie’s serves. You can easily change the vegetables according to when spring turns to summer. Ms. Malechek Ezekiel stated, “I’ve been doing this for years.” Soon, you’ll be.
Farro Salad with Roasted Carrots and Cabbage
This satisfying grain salad is anchored by nut farro, but you can adapt the additions to fit the seasons.
TOTAL TIME 35 minutes
Ingredients
Freshly ground black pepper and kosher salt
1 cup semi-pearled farro
One celery root, cut into dice of 1-inch size
Three carrots cut into batons of 1 1/2 inches.
Two shallots cut into 1/2-inch dice.
One apple, cored and cut into 1-inch dice.
1 1/2 cups chopped red cabbage
1/3 cup grapeseed oil or extra virgin olive oils, plus additional for drizzling
3/4 cup 1/2-inch-diced Guanciale or thick-cut bacon
Two tablespoons of red grape vinegar
Finely grated one-clove garlic
1/2 teaspoon Dijon mustard
One teaspoon honey
Directions
Preheat oven to 425°F. Bring a large pot of salted water to a boil. After boiling the water, add the farro to the pool and simmer for 18-20 minutes—drain and dry.
Place celery root and carrots on a baking sheet—season with salt and oil. Spread the vegetables on a sheet and roast them on the center rack for about 25 minutes. Stir halfway through.
Cook Guanciale in a small saucepan on medium heat. Stir frequently until the fat renders and the lardons become firm, about 10 minutes.
Dressing: Combine red-wine vinegar with grated garlic, mustard, and honey in a small bowl. Continue to whisk until the oil is incorporated. Season the mixture with salt, and then set aside.
Combine cooked farro with roasted vegetables and cooked Guanciale in a large bowl. Mix well. Season the mixture with salt. Add enough dressing to coat the grains. Add salt and pepper to taste.
