Farro con Finocchio e Arance (Farro, Fennel and Orange Salad)

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  • 1 cup whole grain farro
  • 2 Tbsp extra-virgin olive oil
  • Pinch fennel pollen
  • 1/4 cup fennel, diced and blanched
  • 1/4 cup fennel, thinly sliced
  • 1/8 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.
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