CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA
Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
- Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.
FARRO SALAD
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
- Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
- As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
- Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
- Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
- Arrange dressed vegetables over farro, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams
FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
- In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
- Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
- In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 9 grams
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