Saladsbonappetit4.6
Corn, Plum, and Farro Salad with Nuoc Cham Dressing
Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●cutting board
📝 Preparation Steps
1
Nuoc cham
2
Whisk lime juice, fish sauce, vinegar, brown sugar, and garlic in a small bowl until sugar is dissolved; set dressing aside. Do ahead: Dressing can be made 1 day ahead. Cover and chill.
3
salad and assembly
4
Bring farro, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 quart water to a boil in a medium pot. Reduce heat, cover, and simmer until farro is tender but still chewy, 20–⏱️ 25 minutes. Drain off any excess liquid and let cool.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
5
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until kernels are charred, 10–⏱️ 15 minutes. Transfer to a cutting board and let sit until cool enough to handle. Cut kernels from cobs.
6
Combine farro, corn, plums, chiles, mint, and ½ cup Thai basil in a large bowl and drizzle reserved dressing over; toss to coat. Taste and season salad with more salt if needed. Transfer to a platter and top with more Thai basil leaves. Do ahead: Farro can be cooked 1 day ahead. Transfer to an airtight container; cover and chill.
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