Enjoy a spring-like salad with the end of winter’s produce bounty in this Italian Farro with Fennel & Citrus.Jump to Recipe
It’s that time of year where I’m jonesing for all the spring produce but it’s a) often not spring outside and b) the remains of winter produce are still dominating much of the grocery produce section.
So, I’m left with one option: make spring-like dishes with winter-like produce! And it turns out to be just perfect– the typically winter produce bring a fullness I crave while showing off the kind of bright colors that reassure that, indeed, spring one day will come.
Winter produce also tends to go well with the nutty chew of farro. Thus, this Fennel Farro Salad with Citrus is tossed with golden raisins, pistachios, fennel frond, and a citrusy vinaigrette to create a salad that is light and tangy, yet nutty and sweet. Serve it alongside grilled salmon, roast chicken, or just top it with some extra pistachios for a filling but not overwhelming meal.
Farro Cooking Notes
- Cook your farro in a
saucepan of heavily salted (i.e. at least 1 tablespoon salt) water for as long as your package directions dictate. Then strain in a fine sieve and rinse with cool water until completely cooled. medium size
- Cooking it like pasta (instead of the more traditional American rice method) will lend the farro a lighter and fluffier texture. This technique has changed the way I cook almost all my grains.
- Use quick cook farro to cut down on your cooking time. Trader Joe’s has a great variety that cooks in 10 minutes (and is less than $2/bag!).
Other Cooking Notes:
- If you don’t have shelled and roasted salted pistachios, just shell the pistachios and add an extra pinch of salt to the dressing.
- How to Segment Citrus: I have yet to make a how-to tutorial on how to segment citrus, so here’s a good run through in the meantime
- To make this vegan: substitute agave syrup or maple syrup for the honey.
- Serve this salad right away or let it marinate in the fridge for 30-60 minutes before serving. Since there are no delicate greens, it can stand up to the liquid without anything wilting.
Have any questions or comments about this recipe? Comment below and I’ll get back to you as soon as possible!
Farro, Fennel & Citrus Salad
- 1 ½ c. farro cooked according to package directions and rinsed until cool
- 1 medium to large size fennel bulb sliced in half vertically and then crosswise into thin half moons
- 2-3 Tablespoons chopped fennel fronds
- ⅓ cup golden raisins
- 1 orange segmented
- 1 grapefruit segmented
- ¼ c. shelled roasted & salted pistachios
- 1 Tablespoon orange juice
- 2 T. white wine vinegar
- ¼ c. olive oil
- ½ teaspoon salt
- ⅛ teaspoon cracked black pepper
- 1 teaspoon honey maple syrup or agave syrup if vegan
- In a large salad bowl, combine the farro through grapefruit (leaving the pistachios out until later).
- In a small bowl or measuring cup whisk the dressing ingredients together until combined and oil is emulsified into the liquid.
- Pour the dressing over the salad ingredients and toss until well combined. Toss pistachios in and serve immediately or let the salad marinate in the fridge for 30-60 minutes before tossing in the pistachios and serving.