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Farro, White Bean and Preserved Lemon Salad

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Farro, White Bean and Preserved Lemon Salad

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I have two special treats for you all today. First, a recipe for the most amazing Farro, White Bean and Preserved Lemon Salad. Hearty, healthy and satisfying, this colorful salad is just packed with bold, fresh flavor. So, so tasty. Second, a brief overview of my recent experience at a Food Styling & Photography Workshop hosted by Matt Armendariz and Adam Pearson. I had such a fantastic time at this workshop. Matt and Adam’s entertaining teaching style made learning the material fun and engaging. Their studio space was a perfect setting fully stocked with a drool-worthy collection of props and equipment. I also really enjoyed my fellow classmates. Being surrounded by such a talented group of individuals that also share my love for food and photography was a real inspiration. Continue reading for the recipe and more details on the workshop.

Our first task was to style and photograph one of my favorites, a hamburger. I decided to top my burger with some chopped cornichons, sweet onion and thyme leaves to add a little drama to the picture.

Burger

Next, we built a plate of pasta (another favorite of mine. how did they know?). Fresh zucchini and basil were woven amongst coils of olive oil drizzled spaghetti. Topped with bright lemon zest, red chili flake and shaved Parmesan, this pasta dish would be perfect for a warm summer evening.

Pasta

Our final project was definitely the most challenging. The perfect dollop. I initially struggled with this task; however, after several tries, I was able to master the method. My last picture features a double dollop of whipped cream accented by fresh berries, vibrant mint and a refreshing glass of white wine “sangria”.

Dollop

To conclude, I really enjoyed this workshop. Such a valuable learning experience! I would highly recommend attending the next class if you are interested in getting some great hands on experience with food styling and photography. Also, please take a moment and check out the blogs of my fellow classmates:

Nancy Buchanan: A Communal Table
Jen Choi: Jen Choi Design
Jennifer Chong: J Chong Design
Kim Hudson: 180 360
Krystal Regueiro: Mrs. Regueiro’s Plate
Traci Swain: Teaching Traci
Averie Sunshine: Love Veggies and Yoga
Adam’s Assistant – Jenny Park: Jenny Park Food Style

Now… on to the recipe!

Farro

Farro, White Bean and Preserved Lemon Salad
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Farro, White Bean and Preserved Lemon Salad

Adapted from Serious Eats.
Servings 4 servings
Author Brandon Matzek

Ingredients

  • 1 cup uncooked farro
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 leek, washed thoroughly, halved lengthwise and thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 1 (15 oz.) can white beans, cannelini or great northern, drained and rinsed
  • 2 - 3 tablespoons diced preserved lemon (or quick preserved lemon)
  • Freshly ground black pepper

Instructions

  1. Place farro in a mesh basket strainer and rinse under cold, running water for 1 - 2 minutes. Add farro to a medium pot with 3 cups of water and 1 teaspoon of kosher salt. Bring mixture to a boil over high heat, reduce heat to low and cook until al dente (soft on the outside, some bite left on the inside, about 25 - 30 minutes). If the farro has reached a desired texture, but hasn't absorbed all of the water, drain and return to the pot. Turn off heat and cover.
  2. While the farro is cooking, warm extra virgin olive oil over medium heat in a large skillet. Once you see the oil start to shimmer, add sliced leeks. If you have difficulties recognizing the shimmer level of oil, try testing the heat level by dropping one slice of leek in the oil. If it doesn't sizzle, you need to warm the skillet more. If you hear a satisfying sizzle when the leek hits the oil, it is ready. If the oil is smoking in skillet, then it is too hot and you need to lower the heat (or start over). Cook leeks until they start to soften, stirring occasionally (5 - 7 minutes). Add garlic and cook until soft and fragrant, stirring occasionally (1 - 2 minutes).
  3. Stir in white beans, chopped parsley and preserved lemon, then transfer the entire mixture to the pot with the cooked farro, stirring to combine. Season to taste with kosher salt and freshly ground black pepper.

Leeks, Garlic, White Beans, Preserved Lemon and Parsley

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Comments

    • Anonymous says

      Nice meeting you as well! I am in luuurv with Antho housewares. I visit the store once every two weeks to see if they get anything new in!

      Reply

  2. Averie says

    Brandon, great post and recap of the day! Love your pictures, I think the pasta is my fave but they are all beautiful.

    I have never cooked with farro. I need to change that.

    Stay in touch since we literally live about 10 blocks from each other! If you hear of any local-ish workshops or blogger events, please LMK and I’ll do the same.

    Reply

    • Anonymous says

      Thanks Averie! I will definitely let you know if something local comes up.

      You should really try Farro. It is my new favorite side dish.

      Reply

    • Anonymous says

      Thanks! I lucked out a bit with this class. Saw a tweet from Matt and quickly signed up for the class before it sold out. Just keep a lookout for classes in your area. Perhaps follow other professionals in your area on twitter and something could come up!

      Reply

  5. 180360 says

    Your photos turned out great, Brandon and you are definitely talented in the styling department. It was really nice to meet you! Can’t wait to try some of your recipes. 🙂

    Reply

  8. Kimberly Fujitaki says

    The photos are beautiful. I always thought you took amazing photos to begin with. You have such a great eye for it! The workshop sounds like such an amazing experience.

    This salad has some of my favorite ingredients in it. Lovely

    Reply

  13. Ellen says

    I was hoping to see some reviews of the recipe. So, I prepared it myself and it was delicious! I would give it 5 stars. The only problem is that I love farro so much, it’s hard to stop eating it, even when I’m no longer hungry. Thanks for this recipe and I agree the photos are gorgeous!

    Reply

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