Herschell Taghap is the market regular and happy soul who writes www.allthingschill.com, and whose culinary experience includes a stint at The Slanted Door in San Francisco. Many of us know him as @specialdark, his Twitter handle. For our Kids’ Day, Herschell gave a informative demo, seasoned well with laughter, that included tips on julienning (French versus Asian style) and soy sauce storage (fridge). This sophisticated salad was gobbled up by adults and children alike.
Herschell is chill. Photo by Kelly Cline
Sources: corn from Sunfield Farm, shallots and carrots from Local Roots Farm, cherry tomatoes from Billy’s, basil from Full Circle Farm, and salt from Secret Stash Salts.
Oxtail Farro Salad
Prepare oxtail:
1 whole onion, large dice
1 carrot, large dice
1 celery stalk, large dice
Oxtail segments, trimmed of fat
1 dried bay leaf
3 whole pepper corns
Soak oxtail in cold water for at least 1 hour. Drain and rinse. Start all ingredients in enough cold water to cover oxtails by one inch. Bring to boil and skim off impurities. Bring heat to low and simmer uncovered for 2 hours, or until meat almost falls off bone. Set aside and cool. Carefully pull meat from bones, discarding bones, fat and large chunks of cartilage.
Prepare farro:
Cook the farro with a 2:1 water to grain ratio, as you would with white or brown rice. Bring water and grain to a boil, then cover and bring to low heat. Simmer for 20 minutes. Fluff with a fork, set aside to cool.
Prepare vinaigrette:
1 shallot, minced
Kosher salt
Freshly cracked pepper
1 tablespoon Dijon mustard
1/2 cup red wine vinegar
1 cup good quality olive oil
4 basil leaves, chiffonade
In bowl, mix all ingredients except for olive oil and basil. Whisk in olive oil until combined. Gently add basil leaves.
Assemble salad:
Drizzle dressing around cooked farro, charred cherry tomatoes, and corn cut fresh from the cob. Mix with hands and adjust seasoning with salt and pepper. Top with oxtail and minced parsley. Sprinkle with a bit of citrus juice and Secret Stash Salt’s Nicoise Olive salt for just a bit more tang and depth.
Farro Salad with Oxtail. Photo by Kelly Cline
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