Friday, December 2, 2011

Farro Salad with Carrots, Fennel and Dried Cranberries

Farro is one of those grains that does not get enough attention. It's perfect for soups and salads and hardy enough to satisfy as a main meal. Every time I make a farro salad I always wonder why I don’t do it the more often.

The nutty, sweet texture works particularly well with dried fruit so in keeping with the sprit of the holiday season we added dried cranberries and tossed it in a simple citrus vinaigrette.

1 cup farro
1/2 cup diced carrots
1/4 cup thinly sliced, then chopped, fennel
1 large tablespoon rough chopped dried cranberries

1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoons Dijon mustard
1 tablespoon finely cupped shallots
A squeeze of meyer lemon juice and a bit of the zest

Whisk together the vinegar, mustard, shallots and lemon juice. While continuing to whisk, slowly drizzle in the olive oil until incorporated.

Rinse farro in cold water then place in a small sauce pan and cover with about 2-2/12 cups of water. Add a bit of salt (optional) to the water.

Cover and bring to a boil, reduce heat and simmer for 30-40 minutes or until the grains are tender but chewy. When done, drain any extra liquid that is still in the pan.

While the farro is cooking chop the carrots, fennel and cranberries.

Add the carrots, fennel and dried cranberries to the warm farro. Toss together.

Let cool to room temperature then add the vinaigrette to taste. Toss and serve.

Makes 2 meal size portions or 4-6 small sides.

1 comment:

richart2012 said...

I used Pure Vegan B12 spray.There is also a cheaper version that does not advertise vegan but says so on the label called Pure Advantage B12. The ingredients are identical.