My Recipe Box

Farro Salad

By llessner, member

Posted: March 10th, 2014

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature.

Created Using: Grain Salad

3 cups semi-pearled farro
kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
3 Tbs. balsamic vinegar, more as needed
3 Tbs. fresh lemon juice, more as needed
1 Tbs. mustard
1 to 2 Tbs. walnut oil
freshly ground pepper
1 cups cut, cooked asparagus (grill or steam until crisp-tender, then cut into 1-inch pieces)
1 cups fresh corn kernels, blanched (or thawed frozen corn kernels)
1 cups 1-inch cauliflower florets, steamed until tender
1 cup crumbled blue cheese
1/2 cup chopped dried cherries
3/4 cup chopped toasted walnuts
4 Tbs. chopped fresh flat-leaf parsley

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the balsamic vinegar and lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the mustard and walnut oil. Taste and season with salt, pepper, and additional balsamic vinegar and lemon juice or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the asparagus, corn, cauliflower, blue cheese, dried cherries, walnuts, and parsley and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Sounds like a nice salad for any season.

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