Farroappleandpecansalad Recipes

FARRO AND KALE SALAD

Farro and Kale Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup chopped walnuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese

Steps:

Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.

FARRO, APPLE AND PECAN SALAD

Farro, Apple and Pecan Salad image

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

Ingredients

1 1/2 cups cracked farro
1/4 cup olive oil, divided
1/2 medium red onion, chopped
1 large apple, cored and chopped (gala or granny smith preferred)
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
3 tablespoons apple cider vinegar
3/4 cup pecans, toasted and chopped
salt, to taste
pepper, to taste

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

CORN AND FARRO SALAD

Corn and Farro Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 ears corn, shucked
5 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons capers, minced
2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cups cooked farro
4 ounces smoked mozzarella, cubed
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 small cucumber, halved and thinly sliced
1 avocado, peeled and cubed

Steps:

Preheat a grill or grill pan to medium-high heat.
Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

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