This is a shatteringly bright way to use spring growth to tease flavor out of an ancient staple grain. Farro was a mainstay of the daily diet in ancient Rome. This salad is all dressed up with places to go with bright lemon juice, new radishes and sugary warm roasted grapes tempered by the allium flavor of roasted leeks, all supported by a hearty base of farro and baby kale. Thyme and garlic add their grace notes as a finishing touch. The fresher the ingredients, the better the flavor. You’re not really tied to any specific ingredients here, but these nestle together perfectly. I am definitely packing this one up for a picnic this weekend. I want to serve it with rilletes and pickled things, olives, coarse mustard and a bottle of rosé. Elegant and Hamptons-like.
I cannot believe that this time of year is back again, when eating for pleasure takes on a whole new meaning. The world feels full of life and glowing with possibility again. Time to check in on my friends’ gardens and try out all of the recipes I’ve been anticipating! I’ve got a list of things I can’t wait to make, like a broccoli coleslaw (I’m told it’s a thing now), ribs and cornbread, baked fries, all things for a summer cookout. So much. I must make a list.
The thing about spring that calls to me is that spring is a visual show that things in life can happen with minimal force or interference. It’s a show of organic growth. It’s tempered by the indifference of a really cold day or tempest-like downpours. A reminder of the fragility of the moment, but life persists. In winter, I feel like I have to wrangle everything to get things to work my way, from bulky clothing to pushing harder at work or in relationships. Something about spring grants freedom to ride out the season a little bit. Play hooky.
And when I do I’m bringing this salad with me. A one-bowl celebration of the season. The stuff of spring dreams with flavor and texture contrast that appeals to all of your senses. Happy Thursday!
Just one final note: For some reason in the past two days a ton of people are stopping by my “ajiaco bogotano” recipe from a Facebook address, but I have no idea who sent the party my way! If you’re one of the people who happened to drop in from there, please leave a comment and let me know who brought all the guests to the Colombian fiesta! I feel like I answered the door in slippers and seriously would have made more. I would at least like to have put on a little perfume 🙂
FARRO SALAD W/ ROASTED GRAPES & LEMON JUICE
Ingredients:
- 2 cups dry farro
- 1 tsp salt
- juice of 3 lemons
- 2 garlic cloves, chopped
- 2 c celery, sliced (you could substitute for cucumber, too)
- 6 or 7 radishes, thinly sliced
- 5 thyme sprigs
- 2 cups baby arugula or baby kale, chopped very finely
- 2-3 leeks, sliced vertically, chopped thinly, then roasted
- 1/4 cup olive oil
- 1 to 1 1/2 cups red grapes, halved and roasted
- salt to taste
Directions:
Fill a large pot with 4.5 cups of water and a pinch of salt and bring to a boil. When the water comes to a boil, add the farro. Let cook for about 20 minutes, until all of the water is absorbed. If it feels too hard, like with rice, add a little more water and bring back to a boil. It’ll be soft and chewy when it’s ready, with a little heft.
As the farro cooks, preheat the oven to 425 F. Toss the leeks with olive oil and then roast for 15-20 minutes. When finished, raise the temperature to 450 F and drizzle the grapes in a small amount of and a pinch of salt and roast for about 7 or 8 minutes. Remove from the oven, being careful of the very hot, sugary juice.
In a small pan lightly sautee the garlic cloves in a little olive oil until translucent, about 2-3 minutes on low to medium heat. Be careful not to burn them.
In a large bowl, mix the farro with the lemon juice, garlic, celery and radish. Toss in the thyme and arugula and add the grapes last.
Haha!!
Happy Thursday to you too. Spring is definitely the season of playing hooky and I made my first (successful) attempt at it last week 😀
Although I wish I had this bowl of salad with me.
Dammit..
Awesome, Dana! I totally have a day coming! And I am bringing this with me.
That got me looking up Farro, which I’d never heard of before! I love the idea of using the salad with rilletes on sourdough toast – I’ve got a tin of good French duck rilletes in the cupboard 😉
Oh man, Md. You can’t just say something like that and walk away! Share! There has been a real resurgence lately of ancient grains like bulgar, quinoa, amaranth, etc. I’ve been trying to learn tbe differences and chin with them. Have a great week.
Yes indeed – I’ve been reading about the Ethiopian grain, Teff, too – all of these old fashioned grains (more like cultivated wild grasses) seem to be better for human consumption and are far less allergenic.
I’ve never hearts of teff, but I do agree with you about them being better for you than some of the popular grains for sure.
Heard. 🙂
What a wonderful combination of ingredients and a great way to give a healthy grain some interest. Your presentation is lovely and the salad looks so refreshing.
Thank you, Jovina. The flavor combos are what make this dish. I hope you are well!
Bring on the rosé!
Cheers!
yes to one pot salads that can be brought to a picnic! this is my fave kind of side where it’s not so filling that you want to die, but it’s so good that you want to keep eating it. i love the addition of the roasted grapes. any kind of fruit added to a salad is a bonus in my opinion.
I totally agree. I’m all about grain based sides with dried or ripe fruit. I always put raisins in bulgar or dried cranberries in couscous. It adds to flavor and texture. Thanks again for your comment!
Yum!! This recipe looks so tasty and healthy! The love the combination of farro and roasted grapes.
Thank you, Mary Frances. It’s a unique combo and the lemon juice really brings out the flavors. Have a great weekend.
Farro and Grapes…a delicious exploration of ancient foods from the food bowl of civilization. Stunning pics, your play on light is brilliant.
You’ve got me thinking about duck rilletes, sourdough and a glass of Soave…yum x
Thank you, Anna! It really is a great time for fresh food with little extra. Just good combos. I hope you have a wonderful picnic in your future somewhere too!
Amanda, this looks wonderful. I love these kinds of salads, so satisfying and bursting with freshness, different textures and flavors that you wouldn’t expect to work together. The weather here is warmer at last, and a picnic is definitely something I want to do soon!
I thought of you as I was making this. It does have all the elements you love in it. Even the color palette is similar to your last post. This is something I would make for you 🙂 I hope you do get to picnic. The weather has finally cleared up here, but it’s still not hot, which I actually appreciate. xo
I like the salad, but I really like the atmosphere you’ve created on the pictures! xx
Thanks so much. It’s so much a part of what I do here. I’m always aiming to create a space as I am creating a dish. I’m so glad you said that 🙂 xo
First off, love your pictures! They’re so full of color. Second, this salad! OH my! I am slowly starting to eat other grains, loving bulgur right now, and I definitely want to try this! I usually eat my bulgur savory, with rosemary oil, parsley, a poached egg and feta, but I think some roasted grapes would not be amiss. So trying!
Thanks, Chaya! Bulgar is one of my faves these days too. I like to add dried cranberries to it for texture and flavor. I had that picnic today and I loved the crunchiness of the radish with the brightness of lemon and the grapes. Leeks are key too. You would like this one! Xo have a great weekend.
Fabulous! I love lemon dressing with grain salads, so I would definitely love this salad. But the grapes really put it over the top!!!
Thank you, Mimi! The grapes really do make this one a game changer. Lemon brings out the flavor in everything!
Food this beautiful is not only good for the body but good for the soul. I like the menu suggestion – right down to the bottle of rose. A perfect summer menu. This is lovely Amanda. xo
Thank you so much…and I did bring it to a picnic. It was perfect. I cannot get enough of this. Thanks for stopping by, Lindy. I hope you’re doing well! xo
hmm, intersting n tempting dish…
never heard any roasted grape before, sounds delicious!!!!
Thanks, Dedy. Roasting the grapes brings out the sugars. So good!
Just coming back to say thank you for the recipe <3. i love your website.
coming back for more recipes 🙂 ow by the way, it came out just perfect. enjoyed it with my daughter.
What men secretly want lady
So glad you loved it! Thanks so much for telling me. Have a wonderful weekend! Xo