“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it's just so juicy,” says chef Annie Somerville.More Recipes for Salads with Grains

Annie Somerville
January 2012

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© Tina Rupp

Recipe Summary

active:
25 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.

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  • Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.

  • Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.

Make Ahead

The salad can be kept at room temperature for up to 4 hours.

Notes

One Serving: 302 cal, 13 gm fat, 1.7 gm sat fat, 44 gm carb, 8 gm fiber, 8 gm protein.