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Categories:
farro kosher salt water orange shallot mustard white balsamic vinegar extra-virgin olive oil kosher salt baby arugula red bell pepper orange Marcona almonds prunes dried cherries red onion apple
Viewed: 31 - Published at: a year agoIngredients
- 1 cup farro
- 2 teaspoons kosher salt
- 2 1/2 cups water or vegetable stock
- Zest of 1 orange
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 3 tablespoons white balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup lightly packed baby arugula
- 1/2 cup diced red bell pepper
- 1 orange, peeled and cut into wheels
- 1/2 cup Marcona almonds
- 1/3 cup prunes, chopped
- 1/3 cup dried cherries, chopped
- 1/4 cup 1/4-inch-diced red onion
- 1/2 cup 1/4-inch-diced tart apple or firm pear
Method
- 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.
