Farro Salad with Grapes, Pistachios and Feta
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
California-grown red and green grapes are available through the end of January, so this is a timely recipe to make right now. Chef Rebecca Peizer uses farro, a hearty ancient grain, as the base for the salad, then tosses in the grapes, pistachios and feta cheese for contrast. A red wine vinaigrette ties it all together.
Ingredients
Farro salad
1 cup dry farro, rinsed and drained
3 cups water
2 cups red and green grapes, halved
2 cups baby arugula
¾ cup pistachios, toasted and chopped
½ cup fresh mint leaves, chiffonade
Salt and ground black pepper, to taste
1 cup crumbled feta cheese
Vinaigrette
½ cup red wine vinegar
2 tbsp. Dijon mustard
1 tbsp. honey
Salt and ground black pepper, to taste
1½ cups extra virgin olive oil
Steps
1. For farro: In medium saucepan over high heat, bring the farro and water to a boil. Reduce heat to simmer; cover and cook 45 minutes to 1 hour or until tender, seasoning with salt halfway through cooking. Drain farro; set aside to cool.
2. For vinaigrette: In medium bowl, combine all ingredients except olive oil; whisk to blend. Slowly drizzle in olive oil, whisking constantly to form an emulsified vinaigrette. Season with salt and pepper to taste and set aside.
3. In large bowl, combine all ingredients for salad except feta cheese. Season with salt and pepper to taste. Mix in vinaigrette; add cheese and toss gently to combine. Serve chilled or at room temperature.
Photograph courtesy of California Table Grape Commission