Powering up with a Chef François salad

“Chef François Kwaku-Dongo has made his way around the globe, including the Fairfield County restaurant scene,” restaurant reporter Danielle Brody writes in WAG’s July “Passion Fruits” issue. “WAG last spoke with Kwaku-Dongo for its August 2012 issue when he joined Greenwich’s J House hotel as the executive chef of its eleven14 Kitchen. Three years later, he is bringing his worldwide experience to David’s Soundview Catering in Stamford. “

For more of Danielle’s story, check out July WAG. In the meantime, enjoy…


Chef François Kwaku-Dongo’s Bulgur Wheat and Farro Piccolo ‘Power Salad’


Cumin Vinaigrette

  • 2 teaspoons lime juice, fresh
  • 1 tablespoon Champagne vinegar
  • 1 each garlic clove, purée
  • ¼ teaspoon salt, kosher
  • ½ teaspoon pepper, black, ground
  • 1 teaspoon cumin seed, toasted, ground in spiced mill
  • 1 teaspoon Dijon mustard
  • ¼ cup grape seed oil
  • ¼ cup olive oil



  • 4 ½ cups water
  • 1 ¼ cups onion, chopped
  • ¼ teaspoon allspice, ground
  • 1 each bay leaf
  • ½ cup bulgur wheat, coarse
  • ¾ cup farro
  • 1/3 cup olive oil
  • 1 cup lemon, juice
  • 2 tablespoons lemon, zest
  • ¼ teaspoon salt, kosher
  • ¼ teaspoon pepper, black, ground
  • ¼ cup seedless cucumber, halved lengthwise, cut into ¼-inch dices
  • 1 tablespoon parsley, chopped
  • 1 tablespoon cilantro, chopped
  • 1 cup lettuce, iceberg, soft, chopped
  • 2 Roma tomatoes, small, diced


To make the vinaigrette

Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.


To cook the grains

Combine broth, bulgur, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan and bring to a boil over medium heat. Reduce heat to low, cover and cook for 20 minutes. Add farro and cook until bulgur is tender and the liquid is absorbed, 15 to 20 minutes more. Remove the grains from the heat, discard the bay leaf and stir in lemon juice.

Whisk together olive oil, lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper and pour over cooled bulgur and farro.

To serve

Meanwhile, in a medium bowl, combine cooked bulgur wheat, farro with diced cucumber, tomato and herbs. Toss the grain mixture with the vinaigrette and serve immediately in a salad bowl. Serves 4.

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