Citrus Fennel and Farro Salad (Printable Version)
Nutty farro meets crisp fennel and bright citrus in this refreshing Mediterranean grain bowl.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruit
04 - 1 large fennel bulb, thinly sliced, fronds reserved
05 - 2 oranges, segmented
06 - 1 pink grapefruit, segmented
07 - 1 small shallot, thinly sliced
08 - 2 cups baby arugula
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon orange juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons toasted pistachios, roughly chopped
16 - Fennel fronds, finely chopped
# How to Make It:
01 - Combine farro, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 25 to 30 minutes until farro is tender and water is absorbed. Drain any excess liquid and let cool completely.
02 - Whisk together extra-virgin olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and black pepper in a large bowl until emulsified and smooth.
03 - Add cooled farro, sliced fennel, orange segments, grapefruit segments, shallot, and baby arugula to the bowl with the dressing. Toss gently but thoroughly to coat all ingredients evenly.
04 - Transfer salad to a serving platter or shallow bowl. Sprinkle toasted pistachios and reserved fennel fronds over the top as finishing touches.
05 - Serve immediately for optimal texture, or refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Advice:
01 -
- The contrast of warm nutty grains with cold crisp citrus is something special
- It gets even better after sitting for an hour, making it perfect for prep ahead lunches
02 -
- Farro absorbs dressing like crazy, so make extra if you plan to serve this as leftovers
- Citrus segments release water as they sit, which can make the salad soggy after about 4 hours
03 -
- Cook farro in advance and store it in the fridge for up to 3 days
- The flavors actually improve after an hour or two, so do not rush the resting time