🏷️ Category: side dish
⭐ Difficulty: Hard
⏱️ Time: 75 min
📝 Introduction
The recipe Fall Farro Salad with Pomegranate, Walnut & Truffles can be made in roughly 1 hour and 15 minutes. For $3.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 722 calories, 25g of protein, and 47g of fat per serving. This recipe s
🥘 Ingredients
• extra virgin olive oil0.33333334 cup
• farro8 ounces
• parmesan into ribbons4 servings
• pomegranate1
• radicchio thinly1 small head
• salt and pepper4 servings
• truffle mushroom1
• vinegar30 ml
• walnuts4 ounces
👨🍳 Cooking Steps
1
In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes
2
Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc
3
) Drain the farro in a colander & remove vegetable scraps if used
4
Allow to cool for a few minutes
5
In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds
6
Give it a good mix and season with salt & pepper
7
For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil
8
Give it another good mix
9
To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too
10
Top with a few pulls of a potato peeler across a wedge of parmesan
11
Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together
12
Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily)
