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U.S. Highbush Blueberry Council

Pickled Blueberry & Mushroom Farro Salad à La Grecque

Pickled Blueberry & Mushroom Farro Salad à La Grecque

 

Recipe created by Chef Stephen Rogers, Sachet Restaurant

Earthy mushrooms, tangy pickled blueberries, nutty farro and bright cauliflower all combine for a complex, flavor-packed dish. Enjoy as an entrée or accompaniment!

Ingredients

Farro Salad:

  • 1 cup farro
  • ½ pint fresh blueberries, pickled (recipe follows)
  • ½ pound button or cremini mushrooms, cut in half or quarters (depending on size)
  • 1 small head cauliflower (or ½ of a large head), trimmed into bite-size florets
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ½ cup Champagne vinegar
  • ¾ cup white wine
  • 1 cup water
  • 1 bay leaf
  • ½ teaspoon fresh oregano, chopped (use ¼ teaspoon if using dried herbs)
  • ½ teaspoon fresh oregano, chopped (use ¼ teaspoon if using dried herbs)
  • 1 teaspoon salt (or to taste)

Pickled Blueberries:

  • ½ pint fresh blueberries
  • ½ cup Champagne vinegar
  • ¼ cup water
  • ¼ cup sugar
  • ½ teaspoon salt

Preparation

Farro Salad:

  1. Cook the farro according to the package directions, in plenty of salted water. Drain and cool farro, and reserve until needed.
  2. Sweat shallot and garlic in a sauce pan with 2 tablespoons olive oil, approximately 2 minutes over medium low heat, trying not to let the garlic or shallot brown.
  3. Add white wine and raise heat to medium high. After white wine has reduced by half, add vinegar, water, bay leaf, oregano, thyme and salt.
  4. Bring liquid up to a boil and then reduce heat to a simmer.
  5. Add cauliflower florets and poach for about 3-4 minutes before adding the mushrooms to the pan.
  6. Continue poaching until cauliflower is still crisp tender, about 5 more minutes. Do not overcook vegetables.
  7. Strain poaching liquid, separating the vegetables from the hot poaching liquid. Cool the vegetables and the poaching liquid separately in the refrigerator.
  8. When cool, add the vegetables back to the poaching liquid and store for up to 1 week in the refrigerator.
  9. Combine the farro in a bowl, along with the pickled blueberries (see below), mushrooms and cauliflower. Add a bit of the poaching liquid and a little extra virgin olive oil, and stir gently to combine.
  10. Season to taste, and top with fresh, chopped parsley.

Pickled Blueberries:

  1. Combine vinegar, water, sugar and salt in a pot and bring to a boil.
  2. When sugar and salt are completely dissolved, pour over fresh blueberries.
  3. Cool to room temperature.

Notes

Pickled blueberries can store in the refrigerator for up to one week.