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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By joanbaumer_1958692
Cary, NC
on April 04, 2012
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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!!
By tracilmiller_13...
San Antonio
on January 23, 2012
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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!
By anstorm
on December 27, 2010
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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.
Read all 8 reviews