farro salad with preserved tuna

prep time:  tbd
cook time:  tbd
servings:  4

preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic

pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
1 cup vegetable pickling liquid
2 cups olive oil

quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil

vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
2 cups olive oil

salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette

tuna steps:
1.  combine all ingredients. distribute evenly among 4 canning jars.

mushroom steps:
1.  heat the butter in a medium-sized skillet over medium-high heat.  once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper.  saute vigorously for 5 minutes, until the mushrooms start to wilt.

2.  add the pickling liquid, increase the heat, and cook until the liquid simmers.  remove the pan from the heat and let stand for 10 minutes.

3.  drain the mushrooms and distribute evenly among 2 canning jars.  pour in olive oil to cover and close the lids.  refrigerate.

lemon steps:
1.  remove the leaves from 2 of the thyme sprigs.  mix the thyme leaves, salt, sugar, and garlic in a large bowl.  pour a thin layer of the mixture onto a platter or deep roasting pan.  slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture.  continue layering until all of the lemons are covered.  cover and refrigerate for 3 days.

2.  rinse the lemon slices thoroughly and pat dry with paper towels.  in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper.  pour in olive oil to cover the lemons completely.

vinaigrette steps:
1.  combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly.  drizzle in the olive oil slowly while whisking.

salad steps:
1.  thoroughly rinse the farro in a large colander under running water.  transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water.  add enough salt so the water tastes like sea water.  cover and bring to a boil over high heat.  reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through.  drain the farro, discarding the aromatics, and set aside to cool.

2.  soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs.  reduce the heat and simmer for 5 - 6 minutes.  run the eggs under cold water, then peel and quarter them.

3.  combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.

4.  season with salt and pepper and garnish with the soft-cooked egg.

- goop, may 2012

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