Autumn Farro Salad

courtesy of Bluebird Grain Farms
Photography By Matt Zendak | September 15, 2015

Ingredients

  • ½ cup whole emmer farro
  • (Einkorn also works well)
  • 2 bunches escarole, torn in bite-size pieces
  • 1 cup packed frisée (curly endive)
  • 1 cup packed baby arugula
  • 1 tablespoon Moroccan mint, coarsely chopped
  • 1 tablespoon curly parsley, coarsely chopped
  • 1 cup diced Persian cucumber or English cucumber, skin and seeds removed
  • 4 ounces ricotta salata
  • ¼ cup pistachios, roasted and chopped
  • ½ cup dried barberries (fresh or dried pomegranate seeds or dried cranberries or cherries can be used in place of barberries)
  • ½ teaspoon za’atar
  • Salt and pepper to taste
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup Pomegranate Syrup
Pomegranate Syrup
  • 2 cups pomegranate juice
  • 2 tablespoons sugar
  • 1 lemon (1 teaspoon fresh juice plus extra for dressing)

Instructions

Start by making the pomegranate syrup. Place all 3 ingredients in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Reduce heat to medium-low and cook until the mixture has reduced to about ½ cup, approximately 15 minutes, or until it’s the consistency of syrup. Remove from heat and cool. Transfer to a glass jar. This can be made in advance.

Farro
In a medium size saucepan, add whole-grain emmer farro to 4 cups of water. Bring to a rolling boil then reduce heat, uncovered and cook for 60 minutes on a low simmer. Turn heat off, drain excess liquid. Cool. This can be made in advance.

Salad
Tear escarole into bite-size pieces in medium-size bowl. Toss with frisée, arugula, mint and parsley; set aside. Dice cucumbers into a separate bowl. Place fresh ingredients in refrigerator and chill until ready to serve.

Dressing
Whisk vinegar and pomegranate syrup until thoroughly incorporated. Set aside. Immediately before serving toss together the escarole/frisée mix with the whole emmer and cucumbers. Dress with olive oil plus a dash of fresh lemon juice, za’atar, salt and pepper to taste.

Plate each serving and top with pistachios, barberries and ricotta.

Drizzle pomegranate syrup/vinegar mixture on top and around the edges of each plate.

Serve immediately.

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Ingredients

  • ½ cup whole emmer farro
  • (Einkorn also works well)
  • 2 bunches escarole, torn in bite-size pieces
  • 1 cup packed frisée (curly endive)
  • 1 cup packed baby arugula
  • 1 tablespoon Moroccan mint, coarsely chopped
  • 1 tablespoon curly parsley, coarsely chopped
  • 1 cup diced Persian cucumber or English cucumber, skin and seeds removed
  • 4 ounces ricotta salata
  • ¼ cup pistachios, roasted and chopped
  • ½ cup dried barberries (fresh or dried pomegranate seeds or dried cranberries or cherries can be used in place of barberries)
  • ½ teaspoon za’atar
  • Salt and pepper to taste
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup Pomegranate Syrup
Pomegranate Syrup
  • 2 cups pomegranate juice
  • 2 tablespoons sugar
  • 1 lemon (1 teaspoon fresh juice plus extra for dressing)
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