Fall Farro Salad with Pomegranate, Walnut & Truffles

  • Cook Farro:
    • In a large pot, bring plenty of cold water to a boil. Add the farro and cook until al dente, about 20-35 minutes. Add any vegetable scraps you have (such as a piece of carrot, onion, or celery) to infuse extra flavor, if desired.
    • Once done, drain the farro in a colander, discarding any vegetable scraps. Let it cool for a few minutes.
  • Assemble the Salad:
    • In a large bowl, combine the cooled farro, chopped radicchio, nuts, and pomegranate seeds. Season lightly with salt and pepper, then toss to mix.
  • Make the Dressing:
    • Drizzle 2 tablespoons of vinegar over the salad, followed by 6 tablespoons of extra virgin olive oil. Mix well to coat everything evenly.
  • Finish with Toppings:
    • Shave fresh truffle over the salad if available, or add a drizzle of truffle oil or a sprinkle of truffle salt for added depth. Use a vegetable peeler to shave thin slices of Parmesan over the top.
  • Let it Marinate:
    • Allow the salad to sit for at least 20 minutes (or up to a day) to let the flavors meld.
  • Taste and Adjust:
    • Before serving, give the salad a final stir, taste, and adjust seasoning if needed to balance the dressing. Serve and enjoy!
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Ingredients:

Adjust Servings
0.33333334cup extra virgin olive oil
8ounces farro (250 gr)
4servings parmesan into ribbons shaved
1 pomegranate
1small head radicchio thinly sliced
4servings salt and pepper
1 truffle mushroom
30ml vinegar
4ounces walnuts toasted, (100gr)

Directions

1.
Cook Farro
1. In a large pot, bring plenty of cold water to a boil. Add the farro and cook until al dente, about 20-35 minutes. Add any vegetable scraps you have (such as a piece of carrot, onion, or celery) to infuse extra flavor, if desired. | 2. Once done, drain the farro in a colander, discarding any vegetable scraps. Let it cool for a few minutes.
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2.
Assemble the Salad
In a large bowl, combine the cooled farro, chopped radicchio, nuts, and pomegranate seeds. Season lightly with salt and pepper, then toss to mix.
Mark as complete
3.
Make the Dressing
Drizzle 2 tablespoons of vinegar over the salad, followed by 6 tablespoons of extra virgin olive oil. Mix well to coat everything evenly.
Mark as complete
4.
Finish with Toppings
Shave fresh truffle over the salad if available, or add a drizzle of truffle oil or a sprinkle of truffle salt for added depth. Use a vegetable peeler to shave thin slices of Parmesan over the top.
Mark as complete
5.
Let it Marinate
Allow the salad to sit for at least 20 minutes (or up to a day) to let the flavors meld.
Mark as complete
6.
Taste and Adjust
Before serving, give the salad a final stir, taste, and adjust seasoning if needed to balance the dressing. Serve and enjoy!
Mark as complete

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