Baran’s 2239 Spring Strawberry & Farro Salad
English Peas, Asparagus, Burrata
The highlight of Teacher Appreciation Week, as usual, was our Annual Luncheon. This year it had a super-fun hang loose Hawaiian Island theme. Our friends at Baran’s 2239 Restaurant generously donated the salad course, a delightful Strawberry & Farro Salad, the epitome of springtime in a bowl. Chef Tyler Gugliotta shares his recipe here on Taste With The Eyes. Mahalo Chef!
Spring Strawberry & Farro Salad Recipe
- fresh strawberries, sliced
- fresh english peas including pea tendrils for garnish if available
- fresh asparagus, slice in half lengthwise, then into 3″ pieces
- farro, cooked according to package instructions, cooled to room temperature
- red wine vinegar
- extra virgin olive oil
- salt and pepper
- fine herbs
- honey balsamic glaze
- burrata cheese, portioned approx. golfball-size
- balsamic reduction
- farro granola
Honey Balsamic Glaze Recipe:
- 1/4 c. honey
- 1 c. balsamic vinegar
- pinch of chile flakes
- pinch of peppercorns
- 1 bay leaf
Simmer honey over medium heat until it darkens to an amber-brown color. Add balsamic and aromatics and reduce until light syrup consistency. Will thicken once it cools to room temperature.
Farro Granola Recipe:
Fry 2 cups cooked farro at 375°F until bubbles stop and farro is crispy. Let cool to room temperature.
Mix fried granola with 2 T. honey, 2 T. brown sugar, and 1 t. salt. Spread over a sheet pan and bake at 250°F for 20 minutes. Mix and rotate half way through. Cool and store in an air tight container until ready to serve.
Blanch peas and asparagus in boiling water separately, then shock in an ice bath to preserve color and texture. Drain well.
Season farro with red wine vinegar, olive oil, salt, and fine herbs.
Dress peas and asparagus with red wine vinegar.
Season strawberries with salt, pepper, and honey balsamic glaze.
Place a layer of seasoned farro in shallow bowls. Randomly distribute peas, asparagus, strawberries, and burrata cheese among the farro.
Drizzle with balsamic reduction and olive oil.
Top with sweet crunchy farro granola. Garnish with pea tendrils.
Note: There are no exact measurements for this dish. Strive for a balance of flavors and visual appeal of the salad as in the photos.
The Spring Strawberry & Farro Salad pairs particularly well with Sauvignon Blanc. Try the wine and salad pairing at home, or lucky Southern Californians can enjoy it at Baran’s 2239 wildly-popular highly-acclaimed restaurant in Hermosa Beach.
502 Pacific Coast Hwy
Hermosa Beach, California 90254
Reservations on OpenTable here.
More Baran’s 2239
Chef Tyler shared his sublime recipe for Rainbow Baby Carrots on Taste With The Eyes back in November:
Visually stunning, the colorful carrot-garden-in-a-bowl has three wildly distinctive sauces: a heady hazelnut truffle aillade, a sweet and earthy carrot caramel, and the rich silky hollandaise made with nutty browned butter. Try his recipe here.
Teacher Appreciation Luncheon
Please stop by later in the week to read all about this year’s fantastic Annual Teacher Appreciation Luncheon with a beach-y Hawaiian Island theme. Surf’s Up!
Teacher Appreciation Luncheon – Hawaiian Theme is now posted here.