16 Sep

FARRO CON FINOCCHIO E ARANCE (FARRO, FENNEL AND ORANGE SALAD)

 1 cup whole grain farro
 2 tbsp extra-virgin olive oil
 1 pinch fennel pollen
 0.25 cup fennel, diced and blanched
 0.25 cup fennel, thinly sliced
 0.13 cup red onion, small dice
 1 Orange, peeled and segmented
 6 mint leaves, chiffonade
 1 tsp Orange extra-virgin olive oil
 1 tbsp red wine vinegar
 Pinch chili flakes
 Fennel fronds for garnish
 Pinch fine salt and freshly ground black pepper to taste
1

Preheat oven to 350°. Toss farro with 1 T. extra virgin olive oil, salt and pepper. Toast in the oven for 10-15 minutes.

2

Place toasted farro in a pot covered with water. Bring to a boil. Add fennel pollen. Simmer 30-40 minutes. When almost done, add salt. Cook until grain is tender, being careful not to stir too much.

3

Mix the rest of the ingredients together, adjusting seasoning as necessary. Serve at room temperature.

Ingredients

 1 cup whole grain farro
 2 tbsp extra-virgin olive oil
 1 pinch fennel pollen
 0.25 cup fennel, diced and blanched
 0.25 cup fennel, thinly sliced
 0.13 cup red onion, small dice
 1 Orange, peeled and segmented
 6 mint leaves, chiffonade
 1 tsp Orange extra-virgin olive oil
 1 tbsp red wine vinegar
 Pinch chili flakes
 Fennel fronds for garnish
 Pinch fine salt and freshly ground black pepper to taste

Directions

1

Preheat oven to 350°. Toss farro with 1 T. extra virgin olive oil, salt and pepper. Toast in the oven for 10-15 minutes.

2

Place toasted farro in a pot covered with water. Bring to a boil. Add fennel pollen. Simmer 30-40 minutes. When almost done, add salt. Cook until grain is tender, being careful not to stir too much.

3

Mix the rest of the ingredients together, adjusting seasoning as necessary. Serve at room temperature.

FARRO CON FINOCCHIO E ARANCE (FARRO, FENNEL AND ORANGE SALAD)
IngredientsDirections

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