Recipe of the Week: Fall Farro Salad
Spruce up your Turkey Day menu with this hearty autumn salad
By Compiled by: Sara Jones November 17, 2014
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Instructions:
Brussels sprouts are back, but who knew they could be purple? Chef Geneva Melby of Capitol Hill’s Juicebox is here to help fancify your Thanksgiving table with this simple side dish that tastes as lovely as it looks. The ancient grain farro meets savory sprouts of two kinds and sweet figs for a fresh, nourishing accent to your holiday or any other meal. You may still roll away from the table next Thursday, but you’ll feel a bit more balanced if you’ve got this salad in the mix.
Ingredients:
1 1/2 cup farro, rinsed
3 1/2 cup vegetable stock or water
1 cup purple brussel sprouts, cleaned and cut in half ( green will do)
1/2 cup fresh mission figs, stemmed and cut in half
1/4 cup garlic chives, chopped
1/4 cup almonds, rough chopped
1/2 cup pea sprouts, cleaned
1 tablespoon sliced chives
Juice of 2 lemons
Olive oil
Instructions:
1. Simmer farro and stock for about 25 minutes or until tender. Drain farro and set aside when done.
2. While farro is cooking, sauté brussel sprouts in olive oil until tender and golden on cut side. Add the garlic chives and continue to cook on medium heat 2-3 minutes, until the aroma is released from the chives.
3. Add farro, figs, pea sprouts, and almonds to pan. Stir and heat through for just a minute then remove from heat and toss with fresh lemon juice, olive oil, kosher salt, fresh cracked black pepper. Garnish with chives. Serve and enjoy warm.
Preparation time: 15 min
Cooking time: 30 min
Number of servings (yield): serves 4-6