Guy Fieri Goes Vegan For This Farro Salad

By Anna Monette Roberts

Updated on 5/6/2014 at 5:48 PM

While flipping through Guy Fieri's newest cookbook release, Guy on Fire: 130 Recipes For Adventures in Outdoor Cooking ($19, originally $30), there are so many mouthwatering grilled dishes between the pages, like grilled baby artichokes, lamb sliders, and miso-marinated salmon, but one thing really stood out to me. Light, seasonal, and balanced dishes definitely outweigh the indulgent s'more-and-sauce-slathered category.

One dish that screamed easy outdoor entertaining is this farro salad with citrus vinaigrette, which just so happens to be vegan. Though it calls for al-dente, fibrous farro, any other grain like quinoa, brown rice, or millet could sub in with ease. As to be expected in Guy's dishes, all the essential flavors make appearances here. The dried fruit, red onion, and red bell pepper are not ingredients I would intuitively combine, but the sweet-savory mix begs for second helpings.

Farro Salad With Citrus Vinaigrette

Cook Time55 minutes
Yield8 servings

From Guy on Fire by Guy Fieri

INGREDIENTS

    • Farro
    • 1 cup farro
    • 2 teaspoons kosher salt or vegetable salt
    • 2 1/2 cups water
    • Vinaigrette
    • Zest of 1 orange
    • 2 tablespoons minced shallot
    • 2 tablespoons Dijon mustard
    • 3 tablespoons white balsamic vinegar
    • 1/3 cup extra-virgin olive oil
    • Kosher salt
    • Black pepper, freshly ground
    • Salad
    • 1 cup lightly packed baby arugula, or other seasonal green
    • 1/2 cup diced red bell pepper
    • 1 orange, peeled and cut into wheels
    • 1/2 cup Marcona almonds
    • 1/3 cup prunes, chopped
    • 1/3 cup dried cherries, chopped
    • 1/4 cup red onion, cut in small dice (1/4-inch pieces)
    • 1/2 cup tart apple or firm pear, cut in small dice (1/4-inch pieces)

    INSTRUCTIONS

    1. To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, 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.

    2. To make the vinaigrette: Meanwhile, in a small bowl, whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste, and set aside.

    3. To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple, and gently toss with 3 tablespoons of the dressing, adding more as needed.

    Notes

    Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: the veggies, tender farro, and zesty vinaigrette are all you need. You can boil the farro 1 day in advance, then store it in an airtight container in the fridge. The vinaigrette can be made a day ahead as well.