I've become a farro fanatic. I have been making salads lately with farro and whatever fruits, vegetables, and nuts are available in my kitchen. Last night's dinner consisted of farro with Cara Cara oranges, avocados, arugula... etc. I will show -- with approximate amounts used -- my recipe below. It's hard to go wrong creating your own signature salad. Just fill it full of combinations you love. From January until spring, my diet contains large amounts of citrus. I just crave it this time of year. If I'm eating a green salad, it most likely contains oranges (blood orange + CaraCara being my favorites), very thinly sliced red onion, and almonds... and a vinegrette using the juice of the oranges and a peppery olive oil; basically how I made my farro salad. Tonight, possibly a farro risotto!
Feel free to change the amounts of the ingredients to your liking...
• 1 cup farro
• 3 cups water
• Salt & pepper
• 2 cups shredded rotisserie chicken
• 3 large oranges, supremed, and any juices (from the cutting and squeezing of supremed oranges) reserved
• 2 avocados, sliced
• 1/2 cup (more or less) thinly-sliced red onion
• 2 handfuls arugula
• Good quality extra-virgin olive oil
• 1/2 cup toasted, slivered almonds
• 3/4 cup Feta cheese, crumbled
1. Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes. Drain farro in a colander.
2. In a large serving bowl, combine the farro, chicken, orange segments (see above to learn how to supreme an orange), avocados, red onion, and arugula.
3. Using the reserved orange juices, make a vinegrette with equal amounts of juice and olive oil whisked together. Add salt and pepper to taste. Add vinegrette to the farro mixture and toss gently.
4. Top the salad with the crumbled Feta and toasted almonds.
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