Autumn Farro Salad

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


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.

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.

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.

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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  • 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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