Farro Salad with Lemon Vinaigrette
- thetickledkitchen
- Jan 23, 2019
- 2 min read
Of all the grains I try to keep in my pantry, farro is hands down my favorite one! It's got a great hearty texture, and deep nutty flavor, perfect for both sweet and savory dishes.
While my Farro Salad with Balsamic Reduced Mushrooms is still one of my all-time favorite recipes I've put together (leave a comment down below if you want that recipe on the blog), I'm happy to say it finally has a sibling: my Farro Salad with Lemon Vinaigrette.
What you'll love about this recipe:
Hearty
Satisfying
Perfect balance of flavors
Healthy
For the vinaigrette*:
1/3 cup Olive Oil
2 Large Lemons, juiced (approx 1/3 cup juice)
1 tsp Dijon Mustard1/2 tsp Honey (or maple syrup)
1-2 Garlic Cloves, minced
Salt and Pepper, to taste
Whisk all ingredients together to combine (I like to store mine in a mason jar, or dressing bottle in the fridge).
Set aside.
*Recipe for viniagrette published by Downshiftology
For the salad: (makes about 4-5 servings)
1 cup (Dry) Farro (I'm not aware that you can buy pre-cooked Farro, but if so, one less step!)
1 1/4 cups Chicken Stock + 1 1/4 cups Water
1/3 cup White, or Yellow Onion, diced
2 Cloves Fresh Garlic, minced
1/4 cup Sliced Almonds, toasted
1/4 cup Pumpkin Seeds, toasted
1/2 - 3/4 cup Celery, diced
1/4 cup Fresh Parsley, chopped
1/8 cup Craisins, chopped
Fresh Green Beans (I just make sure each person had a fair handful's worth)
Combine the Farro, chicken stock, and water in a pot, and cook according to the package's directions; in the meantime prepare the rest of the dish.
To blanch the green beans, bring a pot of water to boil (I like to lightly salt the water and add 1 or 2 halved cloves of garlic into the pot), and let cook for 2-3 minutes, then immediately submerge into a bowl of ice water. This will stop the cooking process and keep the beans nice and crisp (they can just hang out in there to stay chilled while you finish everything else)!
Sauté the onions and garlic together over medium heat until soft and translucent. Set aside.
If you've not already done so, finish preparing/chopping the rest of the ingredients, because now it's time to assemble!
In a serving bowl lightly season the cooked farro with salt and pepper, and add the sautéed garlic and onions, pumpkin seeds, celery, parsley, and craisins. Toss with your desired amount of prepared vinaigrette (I prefer a lighter amount of dressing), and serve along side your crispy balanced green beans!
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