Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Citrus Parmesan Farro Salad Recipe
05-21-2012, 03:17 PM (This post was last modified: 06-29-2012 09:13 PM by chefadmin.)
Post: #1
If you are short on time, choose a lightly or semi-pearled farro (actually easier to find in some places), which will cut the cooking time for the grains down to about 20 minutes. You lose some of the nutrients as the the bran is pearled away, but you still get more than if you were using a completely refined grain, for example white rice. ON a separate note, hot farro grains will cause the salad greens to wilt, so give yourself enough time for the farro to cool to room temperature before tossing the salad. If you want to do a warm/hot version of this salad use spinach (3 handfuls) and toss with hot farro and dressing just before serving - this will wilt the spinach in a good way.
4 to 6 big handfuls of mixed salad greens, washed and dried
2 cups farro, rinsed and drained
5 cups water (or stock)
2 teaspoons fine-grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil
a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumbled
Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.
While the grains are simmering make the dressing. Whisk together the orange juice, orange zest, shallot, Parmesan cheese, white wine vinegar, and olive oil. Salt to taste and set aside.
Just before serving, in a large bowl, toss the salad greens with a bit of the dressing. Add the farro and another generous splash of the dressing - gently toss again. Taste and add more dressing and/or salt. Finish by sprinkling the goat cheese and almonds across the top. Be careful not to over mix.
Serves 12 as a side.


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  12-Hour Salad sabo 4 37,913 08-08-2012 12:47 AM
Last Post: Pipster
  Healthy Garden Salad kes 4 29,943 08-07-2012 09:32 PM
Last Post: elisegrdge
  Strawberry Spinach Salad I Drew 3 26,704 06-24-2012 11:27 AM
Last Post: idda
  Sweet and Tart Strawberry Salad Addy 3 21,491 06-20-2012 06:33 AM
Last Post: idda
  Greek Pasta Salad I zeneva 4 41,043 06-20-2012 06:30 AM
Last Post: idda
  Simple Macaroni Salad joelle 1 113,630 06-13-2012 11:27 AM
Last Post: Mmadison
  Garden Pasta Salad Yssi 4 41,438 06-11-2012 01:17 PM
Last Post: graceann
  Broccoli Crunch Salad Sydnee 4 144,513 06-11-2012 04:03 AM
Last Post: Erin27
  Bucket Salad Yssi 3 36,236 06-05-2012 08:53 PM
Last Post: jackie va beach
  Curried Potato Salad kes 3 16,036 05-31-2012 05:21 PM
Last Post: xshainax

Forum Jump:


User(s) browsing this thread: 1 Guest(s)