If like me, you can’t get enough of nuoc cham — that zesty, indispensable Vietnamese dipping sauce for spring rolls, rice noodle salads, and so much more — you will go bonkers for this summery tomato and grain salad.
“Farro and Tomato Salad with Fish-Sauce Vinaigrette” takes a dressing with a similar profile as nuoc cham — minus the lime juice — to dress a colorful, bountiful mix of chewy, nutty farro grains with fresh heirloom tomatoes, crunchy cucumbers, and a lavish amount of fresh parsley and tarragon leaves.
The book, of which I received a review copy, is by Austin-based Paula Disbrowe, a grilling expert and veteran cookbook writer.
There are 100 recipes included. What’s really fun is that most go way beyond the norm of just throwing a steak or piece of chicken on a grill or in a smoker. Instead, Disbrowe really opens your eyes to possibilities you may never have even considered.
Just get a load of recipes such as “Smoked Arbol Honey,” “Dirty Martini with Smoked Castelvetrano Olives,” “Smoked Onion and Cheddar Tart,” Beef Tenderloin with Smoked Garlic Aioli,” and “Burnt Marshmallow Krispies.”
With its luxurious cream center that spills out of a ball of mozzarella, burrata is one of my favorite cheeses. So I just had to take a go at “Smoked Barley with Blistered Tomatoes & Burrata.”
Is it really worth it to set up a smoker and spend about 35 minutes to smoke barley grains?