Judy Ludy and Puppet Prepare..A Mother’s Day Brunch Salad Inspired by Flavors of the Mediterranean!

JUDY LUDY AND PUPPET COOK! EP 8 || A Mother’s Day Brunch salad inspired by the flavors of the Mediterranean!

In this episode, Judy shows Puppet how to prepare a hearty, full meal salad, inspired by the flavors of the Mediterranean!

QUESTION: What’s the first thing that pops into your head when someone mentions salad for dinner?

ANSWER: A green, lifeless bowl of iceberg or romaine lettuce, with a boring selection of cut vegetables, croutons, and bottled dressing.

Yuk!

Fast forward to 2024…here you find a delicious dinner salad based on the ancient grain farro, when cooked properly gives you a chewy texture and nutty, meaty taste. User friendly and special enough for a Mother’s Day brunch, spouse, kids and even Puppet!

Let’s begin…

STEP 1: INGREDIENTS (7) + Oregano and Pepper + SHOPPING LIST
1 cup cooked Farro
• An ancient grain that when cooked properly, gives a chewy texture and delicious nutty, meaty flavor.
• Cook using package instructions, drain, rinse, and set aside.
• Do NOT overcooked, or grain will become mushy and oatmeal like.
1 15 oz can S&W Cannellini beans @swpremiumbeans
1 good hand full Arugula (or not)
1 to ½ cup sliced heirloom cherry tomatoes.
¼ cup sliced Kalamata black olives
4 oz Feta cheese, crumbled from block
2-3 Persian cukes (if not available, regular cukes can be used, just peel and de-seed)
Rice wine vinegar to taste
Olive oil to taste
Oregano flakes to taste
Black Pepper

STEP 2: EQUIPMENT NEEDED
Large salad bowl to build salad
Chef’s Knife
Paring Knife

STEP 3: PREP
Prepare all ingredients
Clean, chop, dice, measure all ingredients and have them at the ready

STEP 4: BUILD THE SALAD
1. Beginning with the cooked Farro, building your salad in the bowl, and starting with the cooked Farro.

2. Add the Farro at the base of the salad bowl
a. Then add the cannellini beans at the edge of the bowl (on top of the Farro) and continue adding the remaining ingredients below, around the edge of the bowl, creating a circle as you go.
b. Arugula
i. broken and messaged with your hands to relax the leaf
c. Diced/sliced cherry tomatoes
d. Diced cukes
e. Sliced Kalamata olives
f. Feta, crumbled

3. Once all ingredients are added to the bowl, sprinkle dried oregano (to taste) on top of all ingredients.
4. Add black pepper to taste
5. Drizzle olive oil on ingredients.
6. Sprinkle rice wine vinegar on ingredients to taste
Leave the salad un-tossed and take to the table to present

Toss table-side.

Paired with a crusty load of Tuscan bread, alongside room temperature butter for spreading and a bottle of Sangiovese blend wine from Tuscany – you have a complete and delicious meal.

Enjoy!

settle settle do it do it say it hi puppet hello how are you pretty good great cuz you know what what today I thought we would continue our journey through Italy ah gry and we will make a salad okay now often when people think of salad they think of just a plain old green boring salad yep but that is not us Snowville Snowville we are going to make the base of our Sal with the ancient grain called Pharaoh okay and it is a delicious Nutty Brown grain that it cooked properly is very hearty and um just a great base of Ain um me know from personal experience some people think it kind of tastes like little rocks or kind of mush Fest what what you got to say about that kitchen lady I believe that’s because they may not have had it cooked properly when it’s cooked properly it doesn’t give you that much y grainy like like bad oatmeal taste yeah exactly it it gives you a a delicious like uh nut type grain okay and you can dress it in with anything you’ll see here in a minute you can put whatever it marries with Y it marries perfectly and you get a nice hearty chewy uh bite much like you’re eating like um like a portello mushroom or something like that on board yeah so so let’s get started so again as I mentioned we’re going to start the salad with pharoh so I’m going to reach over here and you can see it’s that grainy uh it’s like a pearl type thing yep so and it came from um it’s an ancient grain get a little my hand so let’s just dump some of that into our boil our Bowl yep and maybe not all of it but a good portion because remember that’s what the whole salad’s going to be based on okay and this is this is probably enough salad for two two to three depending on how how hungry people are the next thing ingredient for the salad is calini beans and remember canini from snw beans from snw Beans because you know they’re the only beans I use have you heard anything back from those people yet me looking for sponsor well we have not but perhaps soon so okay we’re going to use those and you know when I’m building a salad because that’s what we’re doing I like to put the base in there which again is the Pharaoh and then put the ingredients around the edge and so you can mix them all in so you don’t want to dump it all in one it’s best if you just add it cuz it also lets you know how much of something you need you may not need everything you’ve got ready so let’s just do that makes sense next ingredient is auga now this is auga yes has that spicy little Spicy Bite to it and I find instead of just dumping it in and I think a lot of people do this too if you take your arugula and mash it up in your hands make sure you got impecably clean hands and you put it over like over to the edge just like any other ingredient see how easier much easier here it look like you massaging that you are massaging it very good it is a massage of your rugula okay it makes it much better we like massage and you get that peppery smell too yes oh smell it smell next ingredient is uh the uh heirloom CH heirloom cherry tomatoes tomatoes so we like tomatoes I often like to and I I’ve done all of these but I wanted to show you often people just put them in by the slice but I think it’s best if you slice them up and uh put put them in but I also like to do different sizes so I go vertical and sometimes I do just circular slices like that variation gives you great variation and it gives you a nice texture so that’s ingredient number four put those into the side however many you like and we’re going to use a generous a portion generous generous cuz I as I’ve mentioned in other episodes be generous with your portion not stingy not stingy now the next ingredient is the Persian cucumber now I did not find Persian cucumbers in the market this week so we went with what we had we improvised and so I got a regular cucumber very simple to do I like the Persians because they’re sweeter and you also don’t have to peel them so it’s easier for the meal prep but we’re going to use what we have so easily we’re just going to take that seed out like that just take your spoon it’s not hard to do and just scrape it along there scrape scrape scrape and you get all of that seed out you see like a little canoe like it is like a little canoe and then you can just try chop it I won’t do that I won’t take your time and chop all that but you just chop it up and you get nice little cubes like that so that’s the next ingredient that goes in next ingredient okay so what have we got already we’ve got Pharaoh we’ve got calini beans aini arugula uh Cherry air you got all kinds of funny words in this one we do cucumbers canini arugala exactly and then arugala sorry Ara the next the next ingredient we have is a calamada olive oh calamada you got all kinds of words they’re salty and they’re of the Mediterranean so me know Italian words too you know minr rigatony my cousin Tony puppet keep going oh puppet so okay so we put in the olives next thing we want a good portion of cheese because oh cheese my favorite ingredient of all exactly this happens to be blocked beta Oh see it salty and delous something it’s good break it up with your hands yep put in there as much as you want this just happens to be 4 oz of an 8 oz block but you can do whatever you like just going to wipe my hands off a little bit from that and that is hygiene is everything hygiene is everything so what have we got one two three four five six ingredients so many so many Y and then we’re going to uh season it and dress it so what we’re going to do is the oregano I like to put the little oregano seasoning sprinkled over it just dried oregano giv a little pop that another Italian word me know yeah it is an Italian word you know then a little bit of pepper Y and then to dress it all we’re going to use is a simple dressing of olive oil and there is no portion to this it’s as much as you like it’s extra virgin olive oil for this and then rice wine vinegar as the dressing A little sweeter and not so tart as a as a white vinegar okay okay and then uh we would just mix this around are you ready to mix it mix it mix it mix it sister actually you know what I like it the way look how beautiful that looks oh see if you present it at the table actually let’s leave it like this and we present it at the table and then you can serve it uh you can mix it so it’s fresh it is very dramatic and there you have what I like to call a man salad Yes Man salad it’s thick it’s big it’s hearty and you can serve it with serving it with that there that wine we are serving it we’re serving it with the uh Sanji aasi blend oh from Italy and then we’ll serve it with a nice hunk of um uh Tuscan loaf okay and you’ve got a complete meal very nice so there you have it what do you think me on boor me a little young for the wine but we like the rest you like the rest and there you have it man salad or Mediterranean salad for some uh recipes and tips are below in our comment section oh yes and and uh hit comments like button subscribe whatever you can to support two people just trying to make a video exactly and with that we will see you next week thank you thank you