Farro, Fennel and Orange Salad
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Farro, Fennel and Orange Salad
| Thu, 08-21-2008 - 5:38pm |
Farro con Finocchio e Arance (Farro, Fennel and Orange Salad)
Ingredients
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.
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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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