Farro Salad with Pecans and Dried Cherries

Serves 6

An entree salad that blends the flavors of fall, this bowl combines farro, nuts, dried fruits, vinaigrette, and salad greens. Farro, an ancient grain in the wheat family, is appealingly chewy and nutty when cooked. Most farro in our markets is semi-pearled, which means some of the outer layer has been removed. Simmer it in boiling salted water for about 20 minutes. Add toasted pecans, dried cherries (or cranberries, if you like) and set the grain salad on a bed of radicchio, red leaf lettuce, and kale, then garnish with crumbled fresh goat cheese. For a heartier meal, top the salad with salmon, chicken breast, or hard-cooked eggs.

FARRO

• ½

  cup farro

• 1¼

  cups water

• Pinch of salt

• 1. In a heavy-based saucepan, combine the farro, water, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 20 minutes, or until all of the water is absorbed and the farro is tender. If it is not tender, continue cooking over very low heat for a few minutes.

• 2. Transfer to a bowl. Leave to cool to room temperature.

VINAIGRETTE

• 1

  shallot, finely chopped

• Salt and pepper, to taste

• 2

  tablespoons honey

• ¼

  cup sherry vinegar (or red wine vinegar), or more to taste

• ⅓

  cup olive oil

• 1. In a bowl, combine the shallot, a pinch each of salt and pepper, honey, and vinegar.

• 2. Whisk in the olive oil until it is thoroughly blended.

SALAD

• ¾

  cup pecans, roughly chopped

• ¾

  cup dried cherries (or cranberries)

• 1

  head radicchio, cored and sliced

• 1

  head red leaf lettuce, cored and sliced

• 2½

  ounces baby kale (half a box)

• 2

  ounces fresh goat cheese, crumbled

• 1. Set the oven at 325 degrees. Have on hand a small rimmed baking sheet.

• 2. Spread the pecans on the sheet in a single layer. Toast in the oven for 5 to 8 minutes, or until aromatic and shiny. Cool to room temperature.

• 3. In a bowl, combine the cooked farro, pecans, dried cherries or cranberies, and half of the vinaigrette. Toss well.

• 4. In another bowl, combine the radicchio, red leaf lettuce, and kale. Toss with the remaining vinaigrette.

• 5. Divide the greens among 6 plates or transfer them to a platter. Top the plates or platter with the farro mixture. Garnish with goat cheese.

Karoline Boehm Goodnick

Serves 6

An entree salad that blends the flavors of fall, this bowl combines farro, nuts, dried fruits, vinaigrette, and salad greens. Farro, an ancient grain in the wheat family, is appealingly chewy and nutty when cooked. Most farro in our markets is semi-pearled, which means some of the outer layer has been removed. Simmer it in boiling salted water for about 20 minutes. Add toasted pecans, dried cherries (or cranberries, if you like) and set the grain salad on a bed of radicchio, red leaf lettuce, and kale, then garnish with crumbled fresh goat cheese. For a heartier meal, top the salad with salmon, chicken breast, or hard-cooked eggs.

FARRO

1. In a heavy-based saucepan, combine the farro, water, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 20 minutes, or until all of the water is absorbed and the farro is tender. If it is not tender, continue cooking over very low heat for a few minutes.

2. Transfer to a bowl. Leave to cool to room temperature.

VINAIGRETTE

1. In a bowl, combine the shallot, a pinch each of salt and pepper, honey, and vinegar.

2. Whisk in the olive oil until it is thoroughly blended.

SALAD

1. Set the oven at 325 degrees. Have on hand a small rimmed baking sheet.

2. Spread the pecans on the sheet in a single layer. Toast in the oven for 5 to 8 minutes, or until aromatic and shiny. Cool to room temperature.

3. In a bowl, combine the cooked farro, pecans, dried cherries or cranberies, and half of the vinaigrette. Toss well.

4. In another bowl, combine the radicchio, red leaf lettuce, and kale. Toss with the remaining vinaigrette.

5. Divide the greens among 6 plates or transfer them to a platter. Top the plates or platter with the farro mixture. Garnish with goat cheese.Karoline Boehm Goodnick