Fall Farro Salad with Pomegranate, Walnut & Truffles
Total Steps
8
Ingredients
10
Tools Needed
6
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La Tavola MarcheIngredients
- 8 ounces farro or spelt
- pieces vegetable scraps (carrot, onion, celery)
- 1 head small radicchio, sliced thinly
- 4 ounces toasted walnuts
- 1 pomegranate pomegranate (seeds and juice)
- taste shaved truffle or truffle oil
- taste salt and pepper
- 2-3 tablespoons vinegar
- parmesan, shaved into ribbons
- 1/4-1/3 cup extra virgin olive oil
Instructions
Step 1
In plenty of cold water, boil farro with vegetable scraps until al dente.
Step 2
Drain the farro in a colander, remove vegetable scraps, and allow to cool for a few minutes.
Step 3
In a large separate bowl, combine the cooled farro with radicchio, walnuts, and pomegranate seeds. Mix well and season with salt and pepper.
Step 4
Drizzle vinegar over the salad, followed by three times the amount of extra virgin olive oil (aim for a 3:1 oil to vinegar ratio). Adjust later if needed.
Step 5
Mix the salad again to combine the dressing.
Step 6
To finish, shave fresh truffles over the salad (or use truffle salt/oil). Top with shaved parmesan ribbons using a potato peeler.
Step 7
Allow the salad to sit for at least 20 minutes, or up to a day, for the flavors to meld.
Step 8
Before serving, give the salad a final stir, taste, and adjust seasoning and dressing balance. Serve as an antipasto or side dish.