Farro Salad with Citrus Vinaigrette

Name: Farro Salad with Citrus Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
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

Recipe courtesy of Guy Fieri

Show: Guy's Big Bite

Episode: A McConaughey and Fieri Feast

Farro Salad with Citrus Vinaigrette

0 Reviews

Level: Easy

Yield: 8 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

266

Total Fat

14

Saturated Fat

2

Carbohydrates

32

Dietary Fiber

5

Sugar

12

Protein

6

Cholesterol

0

Sodium

29

Total: 55 min
Prep: 10 min
Cook: 45 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

266

Total Fat

14

Saturated Fat

2

Carbohydrates

32

Dietary Fiber

5

Sugar

12

Protein

6

Cholesterol

0

Sodium

29

Total: 55 min
Prep: 10 min
Cook: 45 min

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, 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.

Farro Salad with Citrus Vinaigrette

Farro Salad with Citrus Vinaigrette

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