NY TIMES FARRO SALAD WITH BEETS, BEET GREENS AND FETA
Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty feta or goat cheese. The farro will absorb the color from red beets, giving this salad a pinkish tint. Be sure to cook the farro until tender, or else the salad will be chewy.
Provided by Nado2003
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- 2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- 3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : Calories 141.4, Fat 15.1, SaturatedFat 3, Cholesterol 6.7, Sodium 92.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 1.2
FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL
Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
- While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
- Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
- If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
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