Recipe: Frying farro — or another grain if you'd like — adds even more texture to the party.
, cookbook author and now culinary director at “The Drew Barrymore Show” remembers growing up a picky eater. “I just ate bread,” he tells me over a Zoom call from New York City. “I mean, let’s be clear, I still love bread, but now I eat much more than bread.”
Vegetables are the last category of foods, Bernath, 20, learned to embrace. Honestly, he’s still learning.What has helped him make the leap? Cooking. He became obsessed with it as a child, studying videos to help him understand the regional cooking of India, collecting equipment and spices the way other kids were collecting Nintendo DS game cartridges. Pretty quickly, as he puts it, “I started running out of things to cook that I like to eat.
Take broccoli, something Bernath has embraced only recently. When he ate it dressed with some of his favorite flavors — chili oil, mushroom soy sauce, mirin and rice vinegar — “it was pretty easy to like.” The same strategy applies to the recipe I’m sharing here from his first book, “Eitan Eats the World.” It’s a triple-pea salad, full of crisp textures from the juicy raw snow and snap peas, a little starchiness from cooked English peas, richness and fat from Parmesan to cut through a zingy dressing, and the crowning touch: fried farro. “Anyone who follows me on Snapchat knows I love, love to fry food. So that was what I thought the salad needed.
This salad would also be great with a creamier cheese, such as burrata or feta, or with salty ricotta salata. You can also substitute a vegan cheese of your choice; consider dollops of creamy vegan ricotta, feta or homemadeThe dressing can be refrigerated for up to 3 days before you combine it with the other ingredients before serving.Refrigerate for up to 5 days.
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