Camille Styles knows how to share: first she shared with us her advice on how to do 24 Hours in Austin and now she is sharing this awesome The Austin Salad recipe from her new cookbook, Camille Styles Entertaining.
1cup cookedsemi-pearled farrocooled (feel free to substitute other whole grains, such as quinoa or barley)
1cupsunflower sprouts
1/2cupMarcona almondschopped
1cupradishescleaned, stems removed, and sliced very thinly or shaved on a mandolin
1headbutter lettucetorn into bite-size pieces
1cup cannedcooked garbanzo beansrinsed very well
2firm-ripeavocados
6sprigsfresh chives
Coarse sea salt
Instructions
Make The Vinaigrette: In a small bowl, whisk together the shallots, Dijon, honey, and vinegar. Slowly stream in the oil while whisking and then season to taste with salt and pepper. Let marinate for at least 30 minutes to allow the shallot to soften.
Make The Salad: In a small bowl, cover the currants with warm water; set aside to let them plump while you make the rest of the salad. Meanwhile, in a large bowl, combine the farro, sprouts, almonds, radishes, lettuce, and garbanzo beans.
Add just enough dressing to lightly coat everything and toss to combine. Peel and slice the avocados and add them to the bowl. Use cooking shears to snip 1-inch sections of the chives over the top.
Drain the currants and sprinkle them evenly over the salad. Toss lightly and then drizzle with a little more dressing and a big pinch of sea salt.