Farro, citrus and parmesan salad
Recipe by NCL Wellesley Cookbook
2 cups Farro, rinsed and drained
5 cups water (or chicken or vegetable stock)
2 tsp fine grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup parmesan cheese, freshly shredded
1 Tbsp white wine vinegar
1/2 cup good quality olive oil
5 big handfuls of mixed salad greens
1/2 cup nuts (almonds, walnuts, etc...) if desired
1/2 cup goat cheese, crumbled
1. Combine Farro, salt and water in a large heavy saucepan over medium heat.
Cover and simmer, stirring occasionally, until the Farro is tender (about 45 min). Remove from heat, drained excess water and set aside.
While the grains and simmering, make the dressing: whisk together orange juice, zest, shallot, parmesan, vinegar and olive oil. Add salt to taste and set aside.
Just before serving, toss the salad greens with a bit of the dressing.
Add the Farro and another splash of dressing. Gently toss again.
Finish by sprinkling goat cheese and nuts across the top.
Be careful not to over mix the salad.
side dishes June 05, 2016 22:14
Author Jeanne Cerulle
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