Roasted Fennel and Farro Salad
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes20
minutesI love this recipe as I am a huge fan of fennel, roasted and raw. I also love farro. This is a perfect spring salad and even better when the fennel is grilled and thrown into the salad right away. grill some of the oranges and squeeze the juice. It takes this salad to a whole new level. I always make this ahead of time and serve it room temperature but you could serve it cold or with the fennel right out of the oven or off the grill. Use as many fresh herbs as you can as it adds so much flavor.
Ingredients
3 fennel bulbs, halved lengthwise, cored, and sliced 1/2 inch thick
4 thyme sprigs
Salt and fresh black pepper
6 Tablespoons olive oil
1 1/2 cups pearled farro
3 1/2 cups water
1 bay leaf
1 orange, zested and juiced
3 Tablespoons red wine vinegar
1/8 teaspoon or more of red pepper flakes or Aleppo pepper
1 cup mixed fresh herbs: parsley, dill, and basil
1/2 cup chopped pitted Greek green olives
4 pitted dates, chopped
1 bunch scallions, just white and light green chopped
1/3 cup feta, crumbled
1/2 cup toasted almonds, chopped
Directions
- Preheat oven to 425. Line a rimmed baking sheet with parchment and toss fennel with 4 sprigs of fresh thyme, 2 Tablespoons olive oil and salt and fresh ground pepper. Roast in the oven until golden brown, about 20-30 minutes. Once done, toss the thyme.
- While the fennel roasts, cook the farro. Bring the 3 1/2 cup water or chicken broth with the bay leaf to a boil, add salt and farro. Reduce heat to low and cover for 20 minutes. You want the farro to be tender, not mushy. If all the water hasn’t soaked in, pour the farro into a mesh sieve, remove bay leaf, and then place farro in serving bowl. Toss the zest in with the warm farro. Add the juice of the orange. Stir in 4 tablespoons olive oil and vinegar, and 3/4 teaspoon salt. Taste to see if you need more orange zest, salt or vinegar.
- Add the roasted fennel and red pepper flakes and toss to combine. Stir in herbs, olives, dates, and scallions. Mix in feta and almonds right before serving. Taste and add more salt, pepper or vinegar.
