FARRO SALAD WITH CITRUS VINAIGRETTE
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, the tender farro, and the zesty vinaigrette are all you need.
Provided by Guy Fieri
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- You'll need: Stovetop or propane burner, large heavy saucepan.
- 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.
- While the grains are simmering, make the vinaigrette:
- 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.
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Martin Evans
[email protected]This salad is just okay. I think it needs more flavor.
Mohammad subhan Subhan
[email protected]I'm not sure what I did wrong, but my salad turned out bland. I think I didn't use enough citrus vinaigrette.
Jordan Scott
[email protected]This salad is a bit time-consuming to make, but it's worth it. The roasted vegetables and citrus vinaigrette are amazing.
Damian Reyes
[email protected]I've never been a big fan of farro, but this salad changed my mind. The farro was cooked perfectly and had a great flavor.
Mukhtiar metla
[email protected]This is a great salad for a hot summer day. It's light and refreshing, and the citrus vinaigrette is very flavorful.
Lal Aryal
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste.
Dinigile Bwembya
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Landon Sparks
[email protected]I've made this salad with both regular and quick-cooking farro. Both work well, but I prefer the texture of the regular farro.
SAMEER NAEEM
[email protected]This is the perfect salad to take to a picnic or potluck. It's easy to transport and everyone loves it.
Drew Mattan
[email protected]I'm not a vegetarian, but I love this salad as a meatless meal. It's so hearty and satisfying.
Frida Mabala
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch or dinner throughout the week.
Sokal Hossain
[email protected]I've tried this salad with different types of citrus fruits, and it's always delicious. My favorite is to use a mix of oranges, grapefruit, and lemons.
Ms Maharuen
[email protected]This salad is so easy to make, and it's a great way to use up leftover roasted vegetables.
Shes Badd
[email protected]I love the combination of sweet and savory in this salad. The citrus vinaigrette is a great way to balance out the hearty farro and roasted vegetables.
Frank Ruiz
[email protected]I was a little hesitant to try this salad because I'm not a big fan of farro, but I was pleasantly surprised. The farro was cooked perfectly and had a nice nutty flavor.
Mushiqur Rahman
[email protected]This is my new favorite summer salad. It's light and refreshing, and the citrus vinaigrette is so flavorful.
Makwin Bwehmasai
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The citrus vinaigrette is the perfect balance of sweet and tangy.
Marycris Perez
[email protected]This farro salad was a hit at our last potluck! Everyone loved the combination of flavors and textures.