Fagioli e Grano - Bean & Grain Salad
Recipe from the Clif Family Bruschetteria Food Truck
15.5 oz garbanzo beans, rinsed and drained
1 bunch broccoli rabe, trimmed and washed
1 large carrot, peeled and trimmed
2 cups cooked farro, cooled (from 1 cup raw that has been cooked according to package directions)
2 cups cooked fregola sarda, cooled (from 1 cup raw that has been cooked according to package directions
1 Tbsp fresh garlic, smashed and chopped
1 tsp crushed red chili flakes
sea salt, to taste
1 Tbsp lemon juice, fresh squeezed to taste
4 oz ricotta salata, crumbled
Rinse and drain garbanzo beans (can substitute with other bean of your choice) in a small colander. In a medium-size mixing bowl prepare an ice bath. In a medium size pot of boiling water, blanch broccoli rabe about 2 minutes. Remove with tongs or slotted spoon and shock in ice water to stop cooking and preserve bright green color. Remove from ice water, squeeze excess moisture out and chop. Using the large side of a box grater, grate the carrot. In a large salad bowl combine the beans, broccoli rabe, carrot, cooked farro and fregola sarda. Take a small amount of the ¼ olive oil and pour over mixture and toss to combine and coat.
Combine the garlic and chili flakes with the remaining olive oil in a small saucepan. Turn on low heat and slowly toast garlic until lightly golden brown, remove from heat and immediately toss into salad. Dress with sea salt and lemon juice to taste.
Garnish with a drizzle of olive oil and ricotta salata crumbles (if ricotta salata is hard to find, the best substitute is Mexican Cotija cheese).