Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions
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Most of you know that Julia Child would have celebrated her 100th birthday this August 15th. For months, chefs, restaurants, bloggers and many others across the country have been paying tribute to her life and legacy. I joined in on the fun over at PBS, adding a tribute inspired by a favorite Julia Child quote: No matter what happens in the kitchen, never apologize.
In recent weeks, I have found myself consumed by all things Julia. I’ve been referencing Julia’s Kitchen Wisdom more than ever, watching The French Chef (via Amazon and Roku) every night after dinner, and reading My Life in France before bed. All of the celebrations these past few months have inspired the creation of the above- and below-pictured notecards, too, featuring classic Julia Child quotes, ones that never fail to make me chuckle, and I hope you, too.
The cards are printed on luxe (190 gsm), natural white eco paper, and if you would like to order a set, they are available for purchase here. Of course I’d like to give a couple of boxes away, too. Just leave a comment if you’re interested. (Cards are currently unavailable … sorry!)
And now for a recipe, a non-Julia-Child-inspired-but-delicious-none-the-less recipe. Since discovering semi-pearled farro several months ago, it, in some sort of salad variation, has become a weekly staple. This is the latest, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day.Print
Farro Salad with Roasted Corn, Red peppers & Red Onions
- Total Time: 30 minutes
- Yield: 6 to 8 as a side
Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here. Of course, whole farro will work just as well.
- 2 ears of corn, kernels removed
- olive oil
- kosher salt
- fresh cracked pepper to taste
- 2 red peppers, diced
- 1 red onion, diced
- 1 cup of semi-pearled farro, see notes above
- cilantro, a lot (or as much as you like)
- 1 hot chili pepper, such as Thai bird or jalapeno, minced
- fresh-squeezed lime juice or white balsamic vinegar (I used a combination — about 1 tablespoon lime juice and 1 tablespoon white balsamic vinegar)
- Tabasco (optional)
- Preheat the oven to 450ºF. Place a pot of water on to boil. Toss corn kernels with olive oil and salt and pepper to taste on a sheet pan. Place in the oven. Roast for about 12 to 15 minutes or until the corn is just beginning to char.
- Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15. Drain the farro, and add to a large bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 3 tablespoons of olive oil. Squeeze lime juice and/or white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon each of lime juice and vinegar (or two tablespoons of either lime juice or vinegar) and adjust after everything has all been mixed together.
- Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it’s a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt. I add about 10 large dashes of Tabasco for taste more than for heat — the chili pepper adds enough heat — but this seasoning is optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
This post may contain affiliate links. Please read my disclosure policy.
115 Comments on “Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions”
I have a sign in my kitchen that says “If you’re afraid of butter, use cream.” Obviously I’m swooning over these notecards! What a great idea.
Thanks for a chance to win. (And thanks for Kate over at Elefantitas Alegres for introducing me to your site!)
1. The Julia Child note cards are lovely!
2. The salad looks fantastic, I can’t wait to make it for dinner tonight!
Would love to win a set of the cards- one of the first dinners I cooked for the man who has been my husband for almost 40 years is the marinated flank steak that was in “The French Chef.” Left you a post under Tipo 00 because I have a source that may be more local for you and they have a coupon good thru 8/31.
Thank you so much Deborah. I’ll have to go back to the Tipo 00 post. I remember the comment — the market is in the DC area, right? I’ll have to check it out. I’m out of flour and have been dreaming about it! Thanks.
Julia Child is a true inspiration. I love your notecards and would love to hang them in my kitchen!!
Just adoring your site and recipes.
I just listened to the Julia Re-Mix for about the 100th time. The notecards are fantastic, I might actually send something through the mail again. Or just display them like you did, very cute. Please count me in for the giveaway. And thanks for the recipe. We are just up to our ears in corn on the east coast (I’m feeling so sad for the farmers in the central US). I’ve been meaning to try farro, but I went a little crazy when we had a super sale on Israeli cous-cous. I think that will work as a substitute, don’t you?
Jeri — I love Israeli couscous. I think it will be a fine substitute. And I am so sorry, but the giveaway is closed 🙁 Allegra and Kellie Anne got card sets. I should make a note on this post, too.
I just graduated from culinary school and would love, love, love these cards!!! How cute to send recipes to friends, thank you notes to clients and correspondence to my fellow grads! If you are giving anymore away, I’d love to be considered! Maybe I could even send in a student loan payment in one, lol.
Elizabeth, I’m so sorry, but I already gave away a few boxes of cards. I need to make a note in the post that the giveaway is closed. Love your idea of mailing a student loan payment in one 🙂
I love these Julia Child cards – my daughter and I have spent many happy times in the kitchen making her recipes, and chatting. I tried to order these to give to her, but it looks like you don’t ship to Canada!!! Perhaps if I win them you could mail them here – I’m just north of the border 🙂 pretty please!!
Those note cards are the BEST! I too have a mild (maybe not so mild) obsession with all things Julia. My earliest memories of cooking are watching Julia on PBS Sunday mornings with my dad, trying to help him take notes and recreating whatever we saw that following week.
Thank you for the throwback. I will definitely be ordering the notecards, what a wonderful creation!!
Thank you, Alexandra. I am still watching episodes of The French Chef via my roku and Amazon prime. She is SO entertaining. And so incredibly skilled!
Alexandra — saw your note cards on the Feed at Bon Appetit this morning!! https://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/julia-child-note-cards.html
Thank you Sophie! I just saw this as well 🙂
I just had to come back to this post and tell you how much we loved this salad, A! One of the best summer salads I’ve ever made or eaten — delicious! I loved the chewy farro, bright lime, the kick from the chile and the sweet corn… everything was fantastic together. It kept so well overnight that the leftovers were like a whole ‘nother delicious meal for my next-day’s lunch 🙂 I shared some with my coworkers, they’re asking for the recipe! I grilled the corn on the cob and then sliced off the kernels, and I also added a bit of nice Vietnamese “finishing” fish sauce, which I thought was fantastic. I’m going to make this a summer staple 🙂 Thank you!
Sophie — wonderful to hear this! I bet grilled corn adds a wonderful flavor. And I love the idea of adding a splash of fish sauce…I forget about fish sauce all too often 🙂 Thanks so much for your nice comment.
Did you design/make these cards??
I JUST bought one at Cook’s Warehouse today and was goggling the quote to find it in context. I’m putting together a recipe book for my cousin who’s getting married and the card was perfect 🙂
Yes! So fun that you found them at Cook’s Warehouse! So happy the card was a good fit 🙂
I’m planning on making your farro salad recipe today. I have every ingredient called for except the cilantro.. An small family owned olive oil owned shop has opened in my area and I’ve been wanting to stop in. I will be getting a bottle of white balsamic there.
The cards are all lovely and of course I’d like to have them. I have a few cooks and non-cooks who would get a kick out of a little snail mail.
Oh fantastic! I hope it turns out well for you! Any herbs will do in place of the cilantro, and no herbs is fine, too. Email me your address: email@example.com — I’m sticking a bunch of cards in the mail tomorrow. It’s no trouble to send out another box 🙂
I love the Julia Childs note cards! I clicked on the link to purchase but it didn’t go anywhere? If you do give a set away I would love to be a recipient.
Thanks so much!
Barbara, so happy to hear this. My shop site, unfortunately, is down at the moment! So frustrating. The giveaway is closed, but if you would like a set of cards, I can mail you them and send you an invoice. They cost $15. Let me know!
If anyone is looking for a delicious salad loaded with wholesome ingredients, this is the one! last night I served this salad along with some chicken cuttles, and my family loved it! The following night, I wanted to see if they really did enjoy the salad so I made it again, but on that night, I served it as the main dish with some crusty Italian bread. I felt apprehensive about serving this lovely salad to my carnivores. To my surprise, they really loved it!