Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

slightly altered from Roots, by Diane Morgan

Makes 3-4 servings as a side dish

3/4 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon maple syrup

Kosher or sea salt

Freshly ground black pepper

3/4 cups farro

1 teaspoon red-wine vinegar, plus more for drizzling

A pinch of granulated sugar or 1/4 tsp honey

1 tablespoons minced shallots

1 small garlic clove, minced

2 ounces fresh goat cheese, crumbled

1/4 cup hazelnuts, toasted and chopped

2 cups lightly packed arugula


 

Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, toss the rutabagas with 2 tablespoons of the oil, the maple syrup, 1 teaspoon salt and a generous grind of pepper. Spread in an even layer on a rimmed baking sheet. Roast the rutabagas, stirring occasionally, until fork-tender and browned at the edges, about 30 minutes. Let cool to room temperature.

Meanwhile, bring a medium pot of salted water to a boil over high heat and add the farro. Reduce the heat so the water just simmers, cover partially and cook until the farro is tender, 20 to 45 minutes according to the kind of farro you use. Add more water if necessary. Drain the farro in a sieve and shake to remove any excess water. Let cool to room temperature.

In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1/2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add the farro to the bowl and toss to coat the grains with the dressing. Add the rutabagas and toss gently to mix. Add the cheese and hazelnuts and toss until evenly combined.

In another bowl, toss the arugula with the remaining 2 tablespoons oil, a drizzle of vinegar and salt and pepper to taste.

Divide the arugula among the individual salad plates. Mount the farro salad on top and serve immediately. (The farro salad can be made up to 1 day in advance. cover and refrigerate; remove from refrigerator 2 hours before serving.)


 

Honey and Harissa Farro Salad

Honey and Harissa Farro Salad

Altered from Deb Pearlman, The Smitten Kitchen

Farro

1 cup (215 grams) uncooked farro

4 cups (950 ml) water or broth

Vegetables

2 tablespoons (30 ml) olive oil

1/2 pound (225 grams, about 4 medium) carrots

2 stems kohlrabi

Salt

Dressing

5 tablespoons (75 ml) olive oil

1/2 teaspoon harissa*, or to taste

1 teaspoon honey

2 tablespoons (30 ml) freshly squeezed lemon juice, plus more to taste

Pinch of ground cumin

Salt

1/4 cup chopped fresh mint leaves, or half parsley and half mint

3/4 cup (4 ounces or 113 grams) crumbled feta

Cook farro: Bring the farro, water or broth, and a few pinches of salt (if using water or unsalted broth) to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and kohlrabi, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Assemble salad: Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat; I suggest a restrained amount, because the heat of harissas can vary widely. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.

Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.

* A good and easy harissa recipe can be found at: http://www.saveur.com/article/Recipes/Harissa