Farro & Chickpea Salad
Phil Scarfone, culinary director of Banda Volpi (the group behind Vancouver
restaurants Savio Volpe, Pepino's, La Tana and Elio Volpe), has the ideal salad
recipe for workdays. "It gets better as it marinates in the salad dressing," he
says, "and it pairs well with any other protein: grilled chicken, baked fish or
even tofu or tempeh." Delicious!
FARRO AND CHICKPEA SALAD
60 g chickpeas, canned or cooked fresh
100 g farro, cooked according to package
instructions
8 g pickled pepperoncini, thinly sliced
15 g salsa verde (see recipe, right)
45 ml Italian dressing (see sidebar)
10 g pumpkin seeds, roasted
6 g capers
4 basil leaves
Extra-virgin olive oil
Salt to taste
Pepper to taste
In a bowl, combine chickpeas, farro, capers and
pepperoncini. Add salsa verde and Italian dressing.
Mix well.
Tear in 3 to 4 leaves of fresh basil and add the
toasted pumpkin seeds. Mix one more time and
check for seasoning.
Adjust according to taste. Finish with olive oil and
serve a bit colder than room temperature.
60 H a k a n B u r c u o g lu
B C B U S I N E S S . C A
S E P T E M B E R 2 0 24
ITALIAN DRESSING
Part A
50 g fresh-peeled
garlic
100 g extra-virgin
olive oil
300 g canola oil
8 g fresh rosemary
4 fresh bay leaves
Part B
130 g red wine
vinegar
8 g salt
30 g sugar
Chop garlic and add
all the ingredients of
part A in a pot. Simmer
on low heat until the
garlic is caramelized (8 to
10 minutes). Remove the
bay leaves and discard.
Once cooled, add to
a blender and blend
for 3 minutes. Mix all
ingredients from part B
together.
Slowly drizzle the
mixed ingredients of
part B into the blender
while still blending
the ingredients from
part A. Continue until
everything is combined
together. Store in the
refrigerator until ready to
use.
SALSA VERDE
65 g parsley
40 g basil leaves
20 g capers
8 g garlic
2 g chili flakes
160 ml extra-virgin olive oil
2 g salt
1 g freshly cracked pepper
10 ml fresh lemon juice
Fine-chop parsley, basil,
capers and garlic. Place all the
chopped ingredients in a bowl.
Add chili flakes, lemon juice,
salt, pepper and olive oil. Mix
well.
Check for seasoning and
adjust according to your
taste. Store in the refrigerator
until ready to use.
