Corn, plum, and farro salad with nuoc cham dressing
Delight your taste buds with a refreshing combination of sweet corn, juicy plum, and hearty farro, all tossed in a zesty nuoc cham dressing.
Ingredients:
- Juice of 2 limes
- Tbsp. fish sauce
- Tbsp. seasoned rice vinegar
- Tbsp. light or dark brown sugar
- garlic cloves, finely chopped
- cup semi-pearled farro
- tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- ears of corn, husked
- red plums (such as satsuma or Santa Rosa), cut into wedges
- red or green Thai chiles, thinly sliced
- cup chopped mint
- cup chopped Thai basil or cilantro, plus leaves for serving
Instructions:
- Mix together lime juice, fish sauce, vinegar, brown sugar, and minced garlic in a small bowl until the sugar has dissolved; set the dressing aside.
- Prepare the dressing in advance: It can be made a day ahead. Cover it and refrigerate it.
- In a medium saucepan, bring farro, 1 teaspoon of Diamond Crystal salt or 1/2 teaspoon of Morton kosher salt, and 1 quart of water to a boil. Lower the heat, cover the pot, and let it simmer until the farro is tender but still slightly firm, usually for 20 to 25 minutes. Remove any extra liquid and let it cool.
- Get the grill ready for medium-high heat. Grill the corn, turning it occasionally, until the kernels are charred, for around 10 to 15 minutes. Move the corn to a cutting board and allow it to cool before handling it. Cut the kernels off the cobs.
- Mix the farro, corn, plums, chiles, mint, and half a cup of Thai basil in a large bowl. Drizzle the reserved dressing over the mixture and toss everything together. Taste the salad and add more salt if necessary. Transfer the salad to a serving platter and garnish with additional Thai basil leaves.
- Prepare the farro in advance: It can be cooked a day ahead. Put it in an airtight container, cover, and refrigerate it.
Summary:
- Calories: 943 kcal
- Fat: 7 g
- Protein: 34 g
- Carbs: 217 g
- Potassium: 2671 mg
- Magnesium: 411 mg