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.
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.