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.
- 1 cup farro
- 2 teaspoons kosher salt or vegetable salt
- 2 1/2 cups water
- 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
- 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)
- 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.
- 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.
- 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.
- Grains , Main Dishes
- North American
- 8 servings
- Cook Time
- 55 minutes