GATHER JOURNAL

Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Winter Farro Salad

Starters from Issue 4 – Fall / Winter 2014 – Cocoon

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.

serves 4



  • 1 Tbsp cider vinegar
  • 1 tsp dijon mustard
  • ½ tsp finely chopped fresh thyme
  • ¼ tsp minced garlic plus 1 clove, finely chopped, divided
  • ¼ tsp salt
  • a few grinds black pepper
  • ¼ cup plus 2 Tbsp extra-virgin olive oil, divided
  • ⅔ cup farro
  • ⅓ cup walnuts, chopped
  • 1 small red onion, finely chopped
  • 1 endive, thinly sliced
  • 1 small head fennel, thinly sliced

  • 1

    Whisk together vinegar, mustard, thyme, minced garlic, salt, and black pepper. Slowly whisk in ¼ cup oil until emulsified.
  • 2

    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.
  • 3

    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.