Farro Salad with Fennel Oranges Almonds (Print Version)

Hearty farro tossed with fresh fennel, oranges, and toasted almonds in a light citrus dressing.

# Components:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - ½ teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - ½ cup sliced almonds, toasted

→ Vinaigrette

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon honey
14 - Salt and black pepper to taste

# Directions:

01 - Rinse farro under cold water. Combine farro, 3 cups water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until tender with a slight chew. Drain and allow to cool slightly.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and ½ teaspoon honey. Continue whisking until emulsified. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine cooled farro, sliced fennel, orange segments, sliced red onion, and mixed salad greens. Pour vinaigrette over the mixture and toss gently until evenly coated.
05 - Top salad with toasted almonds and reserved fennel fronds. Serve immediately while components retain their texture.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can make it ahead without the greens turning sad and wilted.
  • The textures keep your fork interested, crunchy fennel against chewy farro, juicy orange bursting between bites.
  • It works as lunch, dinner, or that thing you bring to a potluck that makes people ask for the recipe twice.
  • You get to toast almonds and feel like a competent adult for three glorious minutes.
02 -
  • Let the farro cool for at least five minutes before adding it to the salad, or the heat will wilt the greens and turn your crisp fennel limp.
  • If you add the vinaigrette too early, the acid will start breaking down the vegetables and you'll lose that fresh crunch, so dress it just before serving.
  • Toasting almonds in a dry pan means no oil, which keeps them from getting greasy, but also means you need to stay close because they burn fast.
03 -
  • Use a sharp knife or mandoline to slice the fennel as thin as possible, it makes all the difference between crunchy and tough.
  • Save some of the orange juice from segmenting the fruit and add it to the vinaigrette for extra citrus punch without needing another orange.
  • If your farro tastes bland, it probably needed more salt in the cooking water, so taste and season the grains directly before adding them to the salad.
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