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Winter farro salad recipe

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Ingredients

Adjust Servings:
6 cups Water
1 cup Farro
1 teaspoon Salt
1⁄2 cup blanched Almonds , roughly chopped
Wine-Roasted Garlic
Seeds of 1 Pomegranate (about 1 cup)
1⁄4 cup flat-leaf Parsley leaves
2 Apples , unpeeled, cored and diced (submerge in a bowl of water containing the juice of 1 lemon to prevent discoloration)
6 ounces smoked Mozzarella Cheese , cut into 1⁄2-inch cubes
1⁄3 cup extra-virgin Olive Oil
21⁄2 tablespoons Balsamic vinegar
Sea Salt
Freshly ground Black Pepper

Winter farro salad recipe

  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

In a medium saucepan, combine the water, farro, and salt. Bring to a boil over a high flame, reduce the heat to a simmer, and cook, uncovered, for 25 minutes, or until tender.

2
Done

Meanwhile, preheat the oven to 250°F.

3
Done

Spread the almonds out on a small baking sheet and toast them in the oven until they are fragrant, 2 to 3 minutes.

4
Done

Drain the farro and spread it on a paper-towel-lined tray to dry, 10 minutes.

5
Done

In a medium mixing bowl, combine the farro, toasted almonds, Wine-Roasted Garlic, pomegranate seeds, parsley, drained apples, and mozzarella. Toss to combine.

6
Done

Whisk the olive oil and the vinegar together in a large bowl. Add the farro mixture, season with sea salt and freshly ground black pepper, and toss well to combine. The salad can be made hours in advance and chilled.

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