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 notmarcia
San Antonio, TX
on May 01, 2013
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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.
By bluegue
Tucson, AZ
on April 01, 2013
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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.
By Anne, San Diego, CA
on July 20, 2012
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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.
Read all 11 reviews