I used semi-pearled farro here, but you can certainly substitute
whole farro, wheat berries, barley, or other plump grains. I say to
serve this at room temperature, but actually, I like this salad warm,
room temperature, and chilled. It's good the day after, and for a couple
days after that. Just revive with a splash of the leftover dressing.
2 medium cloves garlic, minced
1 teaspoon fine grain sea salt
1 cup / 240 ml buttermilk
1/2 cup / 120 ml good-quality white wine vinegar
1/2 cup / 120 ml extra virgin olive oil
1/4 cup chopped dill
1/2 cup chopped chives
1 tablespoon chopped thyme
7 small radishes, sliced paper thin
3 small zucchini, sliced paper thin
1 medium head of fennel, trimmed and sliced paper thin
4 cups cooked farro, cooled to room temp
chopped chives for garnish
Combine the garlic and salt on a cutting board. Mash into a paste using
the flat side of your knife. Place in a medium bowl or jar, then add the
buttermilk and vinegar. Whisk together and let sit for 5 minutes or so.
Gradually whisk in the olive oil, then the herbs.
In a large bowl gently toss the radishes, zucchini, and fennel with
the farro grains. Add 1 cup / 240 ml of the dressing and toss again. Let
sit for ten minutes, taste, and adjust with more dressing, if needed,
and salt to taste. Serve sprinkled with chives.