Video: Citrus Parmesan Farro Salad

Video: Citrus Parmesan Farro Salad Recipe

This farro salad accompanied me to a special birthday party recently. Those of you who have either of my books might recognize some of the components. I used my favorite citrus Parmesan vinaigrette to dress a bowl of healthy salad greens and farro grains, crumbled goat cheese and almonds. I make variations of this throughout the year using whatever is in season to go along with the greens and grains. I thought I'd share some footage of the party along with a video show-and-tell of how the salad comes together. You can find the written recipe instructions at the end of this post. And my apologies in advance, I swear it didn't dawn on me until after exporting the final video that you might be more interested in how to make the beautiful cupcakes you'll see at the end. Whoops. Maybe there will be a cupcake post in our future. ;)


- Video: larger version on You Tube
- How to view higher quality video on You Tube (new)

Related Links:
- Video: Big Sur Power Bars
- The cupcakes in the video were from Kara's Cupcakes
- Bluebird Grain Farms

browse more:

Citrus Parmesan Farro Salad Recipe

If you are short on time, choose a lightly or semi-pearled farro (actually easier to find in some places), which will cut the cooking time for the grains down to about 20 minutes. You lose some of the nutrients as the the bran is pearled away, but you still get more than if you were using a completely refined grain, for example white rice. ON a separate note, hot farro grains will cause the salad greens to wilt, so give yourself enough time for the farro to cool to room temperature before tossing the salad. If you want to do a warm/hot version of this salad use spinach (3 handfuls) and toss with hot farro and dressing just before serving - this will wilt the spinach in a good way.

4 to 6 big handfuls of mixed salad greens, washed and dried
2 cups farro, rinsed and drained
5 cups water (or stock)
2 teaspoons fine-grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil
a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumbled

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the grains are simmering make the dressing. Whisk together the orange juice, orange zest, shallot, Parmesan cheese, white wine vinegar, and olive oil. Salt to taste and set aside.

Just before serving, in a large bowl, toss the salad greens with a bit of the dressing. Add the farro and another generous splash of the dressing - gently toss again. Taste and add more dressing and/or salt. Finish by sprinkling the goat cheese and almonds across the top. Be careful not to over mix.

Serves 12 as a side.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.

Comments

  • Heidi - are spelt and farro totally interchangeable? I know they're similar (if not the same depending on who is talking), but just wanted to hear something definitive. Spelt is MUCH easier for me to find (and much cheaper when found).

    Gretchen
  • Love your video recipe series Heidi! (you look/sound so cute) I think I'm gonna try this fabulous looking salad this weekend, thank you! kx

    keiko
  • I love the chopping block! I collect them the way some people collect Precious Moments. The hardier and more rustic, the better. I can't wait to try the salad dressing.

    Becky And The Beanstock
  • I served your farro and butternut squash recipe last week to a luncheon for 20 women. It was the hit of the day. I added some dried cranberries and a T. of sugar to each batch. I later served more to our family and, amazingly, they all gave it a big thumbs up! Jill Christian

    Jill Christian
  • Another Great video!! This salad looks great! I'll have to see if I can find some farro never heard of it. Those cupcakes sure do look yummy!

    Christina Todd
  • ...and i like the video too because i've been to that farmer's market ...and sometime maybe i will run into you so that i can give you a big hug in thanks for all the wonderful food!

    sara
  • loved the video and the cheerful accompanying music. salad looks great too!

    alison
  • I'm excited to make this! The butternut squash/farro recipe is a favorite of mine. This one looks just as exciting.

    Ivy
  • Happy birthday to your little friend :-) Very nice and refreshing salad.

    Babeth
  • Oh...that salad looks so good! I can't wait to try the dressing even if I can't find the farro!

    Judy
  • YUM----farro is one of my absolute favorites---and then combined with citrus and parm? OH MY! It never occurred to me to put cooked grains in a salad like that----will have to give it a shot. Looks like a particularly yummy, healthy salad. Thx!

    The Secret Ingredient
  • Great video--editing, music, everything! I love the slice of life alongside the actual recipe. Will look for Farro at Whole Foods since bitchincamero says it's there... :-) http://doesabodygood.blogspot.com

    Michelle
  • i'm really loving farro - big time i discovered it only about 6 months ago and i use it often i'm a fan of heidi TV too!!!!

    Claudia (cook eat FRET)
  • I enjoy watching "Heidi TV" -- keep the videos coming! I have not yet tried farro but will put it on my shopping list.

    Allen
  • this looks seriously delicious! I love recipes that use everyday ingredients but produce remarkable tastes. Seeing the Ferry Building farmer's market made me nostalgic for the time I lived in SF... that and the Alemany Farmer's market are two of the best, most diverse farmer's markets I've ever come across

    Jen (Modern Beet)
  • Love your increasing foray into video blogging. I think you live in my sister's old neighborhood! That Muni stop looks awfully familiar...

    Lisa
  • Hi Heidi, just wanted to say love the videos, but I really appreciate that you still put down the recipes in type too. Our wifi doesn't reach properly into our kitchen, plus it's hard to print out a video :-)

    Sophie
  • Lately, I love farro! I was finally able to find it when Whole Foods opened down here last year, and have been using it in soups and risottos ever since. In fact, I haven't made risotto with anything else since I found farro. My mother in law is coming to town this week, and I think she'd absolutely love this farro salad!

    bitchincamero
  • Cupcakes....salad...cupcakes...salad. Hmmm...

    Sarah
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients