Farro, Fennel and Orange Salad

iVillage Member
Registered: 08-07-2007
Farro, Fennel and Orange Salad
Thu, 08-21-2008 - 5:38pm
Farro con Finocchio e Arance (Farro, Fennel and Orange Salad)

This is a great starter for a summer brunch or early dinner.


Ingredients


  • 1 cup whole grain farro
  • 2 T. extra virgin olive oil
  • pinch fennel pollen (optional)
  • 1/4 cup fennel, diced and blanched
  • 1/4 cup fennel, thinly sliced
  • 1/8 cup red onion, finley diced
  • 1 orange, peeled and segmented
  • 6 mint leaves, chiffonade
  • 1 T. extra virgin olive oil
  • 1 T. red wine vinegar
  • pinch chili flakes
  • fennel fronds for garnish
  • salt and freshly ground black pepper to taste

Instructions

Toss farro with 1 T. extra virgin olive oil, salt and pepper. Toast in a 325 degree oven for 10-15 minutes.

Place toasted farro in a pot covered with water. Bring to a boil. Add fennel pollen. Simmer 30-40 minutes. When almost done, add salt. Cook until grain is tender, being careful not to stir too much. Drain and cool on a sheet pan.

Mix the rest of the ingredients together, adjusting seasoning as necessary. Serve at room temperature.


Serves 4


From MarketHallFoods.com


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