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Buttermilk Farro Salad
- 2 medium cloves garlic, minced
- 1 teaspoon fine grain sea salt
- 1 cup / 240 ml buttermilk
- 1/4 cup / 60 ml good-quality white wine vinegar
- 1/4 cup / 60 ml extra virgin olive oil
- 1/4 cup chopped dill
- 1/2 cup chopped chives
- 1 tablespoon chopped thyme
- 7 small radishes, sliced paper thin
- 3 small zucchini, sliced paper thin
- 1 medium head of fennel, trimmed and sliced paper thin
- 4 cups cooked farro, cooled to room temp
- chopped chives for garnish
Directions:View on 101 Cookbooks
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