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

 

Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appétit, Jul 2012

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

 

Cabbage and Fennel Salad with Cranberries and Pecans

Cabbage and Fennel Salad with Cranberries and Pecans

By Mara, elementalcustard.com

¼ - ½ head of cabbage

1 bulb fennel

1 sweet apple (like fuji)

¾ c dried cranberries

½ c roasted pecans, chopped

½ c chopped parsley

1 Tb Dijon mustard

1 Tb olive oil

1 Tb lemon juice

1 Tb honey

To prepare cabbage, lay on its side and slice through the stem to cut the cabbage in half. Remove the coarse stem by cutting around it. Place the cabbage, cut side down and slice into thin slices. Place in a large bowl.

To prepare the fennel, slice off the upper shoots, leaving the bulb only. Cut in half through the stem and remove the stem similarly to the cabbage. Place the fennel bulb cut side down and slice into very thin strips (or use a mandolin). Place in the bowl with the cabbage.

Core the apple and julienne into thin slices and add to the bowl. Add the parsley, cranberries and pecan pieces.

Mix up the dressing and add to the salad. Toss to combine.

Grilled Radicchio Salad with Walnut and Pear

Grilled Radicchio Salad with Walnut and Pear

½ cup red wine (balsamic vinegar can be substituted)

2 tsp apple cider vinegar
2 tsp sunflower oil
1 tsp honey
1 tsp dijon mustard

1 head radicchio

1 seckel pear (or other small variety), sliced 1/8 thin

¼ c toasted walnuts, chopped
¼ c romano cheese, finely grated

Bring the red wine to a low simmer in a small pan for about 20-30 minutes until it slightly thickens. Let cool.

Whisk together apple cider vinegar, sunflower oil, honey and Dijon.

Heat grill to high. Cut radicchio in half, lengthwise, and coat with vinaigrette (do not use all of vinaigrette). Grill radicchio until lines appear, and transfer to cutting board. Chop when cool enough to handle. Let cool to room temperature. Pour remaining vinaigrette over. Toss with walnuts and pear, and top with romano. Drizzle wine reduction on top.