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To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hearty grain salad. If the turnip greens aren’t sufficient, or if they’re unavailable, she supplements them with any combination of other leafy greens. Slideshow: Great Grain Salads 

Food & Wine
December 2012

Gallery

Credit: © Michael Turek

Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

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  • In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.

  • In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.

  • Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.

Make Ahead

The farro salad can be refrigerated overnight. Return to room temperature before serving.

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