SIMPLE CITRUSY FARRO SALAD

Posted on by Laura Geraty – By

Just like my Kale and Brussels Salad Base for All Winter Long, this recipe is simple and versatile, and just as good (if not better) made a few days in advance. The zest of both orange and lemon imparts a welcome brightness during these colder winter months, the shallot and scallions just enough bite, and the parsley a touch of green.

Feel free to use whatever citrus and herbs you have on hand or pull back on the alliums if you aren’t an onion lover like me. You can even substitute another whole grain for the farro. Wheatberries, barley or wild rice would all work well. What you are aiming for is a highly flavorful vinaigrette absorbed into a chewy whole grain.

From there, you have yourself a perfectly delicious side to serve as-is, or a base dish that you can riff on endlessly. Here are some ideas:

  • Base + chopped dates + toasted almonds + crumbled goat cheese
  • Base + chopped cucumber + chopped olives of choice + crumbled feta
  • Base + lots of shaved or shredded parmesan
  • Base + chopped steamed or roasted beets + chopped toasted hazelnuts
  • Base + roasted squash and/or roasted red onions + toasted walnuts
  • Base + roasted broccoli + dried cranberries + toasted slivered almonds
  • Base + cooked black or French lentils + dollops of labne or full fat Greek yogurt
  • Delicata squash or acorn squash halved and roasted, stuffed with base + dried cranberries + crumbled goat cheese and baked until warm
  • Base + pulled, store-bought rotisserie chicken + baby arugula + shaved parm

Time for you to make this base yours. Let me know if you enjoy it as much as I do and tag me in any pictures you share on Instagram @whatweeat.nyc. By the way, if you want to see me make it live, you can do that here.

Get cookin’!

Xoxo

SIMPLE CITRUSY FARRO SALAD

Ingredients…
  • 2 cups farro (equivalent to about 6 cups cooked)
  • 1 medium shallot, minced
  • Zest and juice of 1 orange
  • Zest of 1 lemon and juice of ½ lemon
  • 1 tsp Dijon mustard
  • Generous pinch of kosher salt
  • Freshly cracked black pepper
  • Evoo to taste, about ¼ cup
  • 1 packed cup parsley leaves, chopped
  • 1 bunch scallions, sliced on the bias, whites and light green parts
Method…
  • Cook the farro using the “White Rice” or “Quick Cook” setting on a rice cooker or according to the package directions.
  • Meanwhile, make the vinaigrette directly in your serving bowl. Add the minced shallot, zest and juice of 1 orange, zest of 1 lemon and juice of ½ lemon, Dijon mustard, salt and pepper to taste. Mix then whisk in equal parts evoo, about ¼ cup. Add the scallion and parsley.
  • When the farro is ready, add it to the vinaigrette and herb mixture when still hot. Toss, toss, toss then taste and correct for seasoning.

Enjoy!

Serves 6-8 people. Leftovers are