Farro Salad with Citrus Vinaigrette

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup farro, lightly toasted
  • 2 teaspoons salt, plus more for seasoning
  • 2 1/2 cups water, or stock
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice, from about 1/4 orange
  • 2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 6 cups micro salad greens, washed and dried
  • 1/2 cup Marcona almonds
  • 1/3 cup prunes, chopped
  • 1/3 cup dried cherries, chopped
  • 1/4 cup1/4-inch diced red onions
  • 1/2 cup 1/4-inch diced tart apple or firm pear
Directions

In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.

While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, Parmesan, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.

Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.


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4.3 13
So how much part did you all use?  I didn't see Parm in the ingredients only in the directions.  Is it just me? item not reviewed by moderator and published
The ingredient list says dijon mustard, but the directions say parmesan. Food network could you fix this? item not reviewed by moderator and published
Thus was a really tasty introduction to farro however, even with the greens, this salad was too salty for my palate. Consider reducing salt by half (especially if you choose to include a salty cheese like Parmesan. I'll make this again. item not reviewed by moderator and published
This salad was great. I made it for my students at school, it was light, refreshing and healthy. They loved it! Good job Guy! Thanks. item not reviewed by moderator and published
Excellent side dish (made it tonight with grilled fish and grilled veggies, or even as a light summer main course. I used both orange and lemon zest & juice (1/2 & 1/2 as I also like a little more tang versus sweetness, and substituted a combo of Jerusalem couscous (toasted first & pearl barley as I couldn't find faro. Otherwise followed the recipe pretty closely (dijon, not parmesan, although didn't measure anything (as usual and it still came out great. Will definitely make it again. item not reviewed by moderator and published
This salad is addictive! Just love it. I changed it up quite a bit because I didn't want to run out to the store. My version still captured the sweet/sour/salty/crunchy combo that I cannot resist. Here are my suggestions: I used lemons instead of oranges (no oranges in frig...also I prefer the tang of lemons, no garlic (hate garlic breath, white wine vinegar (I prefer this to balsemic, added red pepper (for some extra vitamin C and crunch, and I used toasted slivered almonds instead of Marcona (a little healthier and available in my frig. Next time I am going to try it with a different grain, blueberries, and a few more vegies. Thanks for the recipe!! item not reviewed by moderator and published
Made this this weekend for two sets of company, everyone loved it and I am eating the leftovers! I didn't use the prunes, doubled up on the cherries and used regular balsamic instead of white, cause that is what I had. So good! And healthy! item not reviewed by moderator and published
Great recipe! I added a little parm just for fun, I do think it was a typo in the directions, but what isn't good with parm?! Definitely use the marcona almonds they are AMAZING!! I only cooked my farro for about 25 minutes, very much kept an eye on it, also used veggie broth to cook it in, I would omit the salt next time, as together they got too salty. item not reviewed by moderator and published
sbrent_1_11430666 Are you serious!!! Do you watch the same show that he is the star of? His hands are well manicured. Oh and by the way most cooks that cook for themselves do not use gloves! That's right you do! THIS WAS THE BEST SHOW HE HAS EVER HAD. I am making everthing from this episode for NEW YEAR'S item not reviewed by moderator and published
Lighten up UT. Did you eat the food he cooked? You cook your own food like I do, and I am VERY careful. But this is a show.... not making your meal...... item not reviewed by moderator and published
I agree with Chels0522...I found this farro salad to be luscious and delightful. Yes, Gbear0306, there is no Parm in it...dijon mustard! The cool and refreshing citrus vinaigrette was the perfect compliment to this farro salad as were the micro greens, Thanks Guy AND Matthew!! Awesome episode!! item not reviewed by moderator and published
To Gbear: Even though the recipe directions call for Parm, there is no Parm in it. Watching this episode, when Guy made the dressing, it was Dijon mustard he put in. I found the recipe to be delicious! I'd like to try this same style of salad with other grains, like quinoa. item not reviewed by moderator and published
The ingredients list has mustard, and no Parmesan. The directions have Parmesan, and no mustard. Which is it? item not reviewed by moderator and published
a vinegrette would typically have mustard item not reviewed by moderator and published

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