With a combination of grain and pasta, this salad is filling and a healthy alternative to the typical pasta salad.
Cooking the farro and orzo in the same pot saves time and they can be dressed up to a day in advance, just toss with the rest of the ingredients and serve.
This recipe is a rough outline for you to start with. Let your imagination and fridge/pantry allow you to improvise and come up with something truly unique. Just add what you have and love!
For the Salad:
- farro – 1/2 cup
- orzo – 1/2 pound
- dried fruit – 1/2 cup
- red onion, thinly sliced – 1/2 cup
- celery – 1/2 cup
- fresh lemon juice – 3 tbs
- sliced nuts – 1/2 cup
- baby greens – 2 cups
- goat cheese crumbles – 1 cup
- rough chopped or torn fresh herbs – 1/2 cup
- fresh ground black pepper to taste
For the Dressing
- lemons – 2 each
- sea salt – 1/4 tsp
- fresh ground black pepper – 1/4 tsp
- red pepper flakes – 1/4 tsp
- Dijon mustard – 2 tbs
- extra virgin olive oil – 1/2 cup
Step 1
Bring a large pot of salted water to a boil. Add the farro and simmer for 15 minutes. Add the orzo and simmer for another 8-10 minutes or until the pasta is cooked but still al dente.
Step 2
While the farro is cooking. Prepare the dressing. In a large bowl combine the following:
- Zest from the 2 lemons
- Juice from the 1 lemon
- Sea salt
- Black pepper
- Red pepper flakes
- Dijon mustard
Gradually whisk in the olive oil to emulsify. Adjust to your liking by adding more lemon juice and/or salt if needed.
Step 3
Drain the farro, orzo mixture add the dressing and toss well. Stir in the dried fruit and let cool for at least a half hour to allow it to soak up the dressing. This can be done and refrigerated up to a day in advance.
Step 4
In a small bowl, combine the onions, celery, 3 tbs of lemon juice and a pinch of salt. Let sit for about 20 minutes.
Step 5
Just before serving combine the:
- Dressed farro orzo mixture
- Onion mixture
- Nuts
Toss well and then gently fold in the greens, herbs and goat cheese. Season to your preference and serve.
Bruce