CRUDITéS SALAD WITH FARRO AND PECANS
Provided by Gerardo Gonzalez
Categories Salad Tomato Side Low Fat Quick & Easy High Fiber Dinner Lunch Almond Pecan Cauliflower Fennel Kale Radish Zucchini Spring Summer Healthy Low Cholesterol Vegan Watercress Bon Appétit Dairy Free Soy Free No Sugar Added
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Vinaigrette:
- Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
- Salad:
- Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
- Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
- Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
FARRO, APPLE AND PECAN SALAD
Cooked farro has a nutty flavor and slightly chewy texture, both of which are particularly delicious in salads like this one. Use your favorite variety of apple to make this late summer and early fall salad. Sliced pears are a perfect match, too. From Whole Foods. I've not tried this one yet.
Provided by Katzen
Categories Grains
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak farro in cold water for 20 minutes; drain well.
- Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
- Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
Nutrition Facts : Calories 149, Fat 14.2, SaturatedFat 1.6, Sodium 1, Carbohydrate 6, Fiber 1.8, Sugar 3.6, Protein 1.1
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- Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 Tbsp. nuts for serving.
- Whisk almond butter and 1 Tbsp. vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
- Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
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