Healthy Bites with Chef David Blonsky of Siena Tavern
Farro Salad with Marinated Seafood
1 pound cooked shrimp
1 pound cooked calamari
1/4 bunch chopped parsley
2 ea fresh bay leaves
3 ea large mint leaves
1 tsp rosemary, stemmed and chopped
2 ea garlic cloves, chopped
1 cup roasted peppers, julienned
1/2 cup olive oil
1/2 ea lemon juice
1 tsp dijon mustard
1 tsp cracked black pepper
Herb Mustard Vinaigrette:
1 tbsp whole grain mustard
1/2 tbsp dijon mustard
1 tbsp honey
1/2 tbsp lemon juice
1/2 ea shallots, minced
1 clove garlic, minced
1/2 tsp tsp rosemary, chopped
1/2 tsp flat leaf parsley, chopped
1/2 tsp mint, chopped
1/2 cup olive oil blend
Kosher salt and white pepper to taste
1 1/2 cup farro
4 1/2 cup vegetable stock, warm
2 tbsp olive oil
Seafood Salad: Combine all ingredients, mix well, and marinate overnight.
Herb Mustard Vinaigrette: Combine mustards, lemon juice, shallot, garlic, and honey in a blender. Slowly add in oil until well emulsified. Adjust seasoning with salt and pepper.
Farro: Heat sauce pot with olive oil. Add in farro and cook for 2-3 minutes until farro begins to toast. Add in half the stock and stir until liquid begins to simmer. Cook farro down, stirring every 3 minutes until all liquid is absorbed. Add remianing liquid and cook until farro is tender.
To plate, toss farro and mixed greens with dressing and place in middle of a platter. Remove excess marinade from the seafood salad and place salad on top of farro and mixed greens. Enjoy!
Siena Tavern is located at 51 W. Kinzie St. and can be reached at 312.595.1322.