A seasonally appropriate salad.Gather Journal Winter Farro Salad
As The Byrds song (and the Biblical book whose lyrics it mirrors) goes, to everything there is a season. Some contest that salad’s season drops off when the temperature does, but we think this medley of farro, fennel, and endive is well-suited for the wintry months.
Whisk together vinegar, mustard, thyme, minced garlic, salt, and black pepper. Slowly whisk in ¼ cup oil until emulsified.
Cook farro in 3 cups lightly salted boiling water until tender, about 15-20 minutes. Drain and transfer to a serving bowl. Toss with 2 Tbsp dressing to get the flavor in while the farro is hot.
Heat remaining 2 Tbsp oil in medium skillet. Fry walnuts just until golden. Transfer with a slotted spoon to bowl with farro. Add chopped garlic to oil in skillet and cook, stirring, 30 seconds. Add onion and lightly season with salt and pepper. Sauté until onion is softened and starting to color, about 7 minutes. Stir into farro. Cool completely. Stir in endive, fennel, and additional dressing, salt, and pepper to taste.