Aware that I am into the World Cup in a big way, Gourmay readers across the world are asking me what we serve guests during the game. It used to be that we would serve some antipasti and, perhaps, a little pasta to whet the appetites of our guests. Sadly, after the biting incident in the Italy-Uruguay match, we have had to reconsider our menu because Luis Suarez gives new meaning to the term “al dente” when dining Italian.
Mind you, I am a refined carnivore and prefer my meat cooked rather than still on the hoof, but I can understand why some people might be attracted to someone’s shoulder if they haven’t been weaned properly as a child. In any event, we have now decided that a trio of salads would be better to keep nationalistic passions in check. Found below is a useful salmon and farro salad courtesy of Mamacita:
Poached Salmon and Farro Salad
Ingredients (Serves 4 to 6)
- 1 1/4 lb salmon
- 4 tsp of red wine
- 4 to 5 sprigs of dill
- 1/2 cup barley or farro
- 3/4 cup chopped celery
- 2 Tbs capers, chopped
- 1/4 cup red onion, finely chopped
- 2 Tbs dill snipped
- 1/4 cup Dijon mustard
- 2 tsp red wine vinegar
- Lemon juice
- Olive oil
- Poach salmon in water with 4 tsp of red wine and 4 to sprigs of dill. Cool and flake.
- Cook barley or farro and then toss with 2 tsp of olive oil and let cool.
- Combine vegetables with salmon, grain and Dijon. Season with wine vinegar, lemon juice and salt and pepper.
A penitent Luis Suarez tells me that the salmon salad is best eaten at room temperature.