Winter Citrus Farro Salad
This week we shipped out lots of sunshine in the form of grapefruit, oranges and lemons and we couldn’t be more excited to share them with you! We're whipping up a fresh and delicious salad using many of the items in this week's Real Food Remedy boxes.
Citrus fruits shine in all their glory during the winter months. They’re juicy and bursting with sweet-tart flavor. Now’s the time to savor them as midday snacks, freshly juiced and served with Sunday brunch, baked into a simple quick bread, or tossed into fruit, vegetable and grain salads. Use their zest and juice to brighten up savory dishes like stir fries, marinades, pastas, roasted vegetables, and salad dressings. Whether you choose to enjoy them right out of the box or add them into a favorite recipe, they’re sure to deliver a little ray of light on these long winter days.
This week’s recipe incorporates all of our citrus fruits in a super simple, uber flavorful grain salad that also features lots of leafy greens. We’re using farro, a hearty protein- and fiber-packed ancient grain, but you can use quinoa, bulgur wheat or pearled barley, too. Sliced cucumber, avocado, goat cheese and pistachios join the party, and a bright and aromatic Lemon Rosemary Vinaigrette ties it all together.
Winter Citrus Farro Salad with Lemon Rosemary Vinaigrette
Active time: 15 Min.
Total time: 35 Min.
For the salad:
1 cup uncooked farro
1-2 heads lettuce
1-2 oranges, peeled and cut into segments
1 grapefruit, peeled and cut into segments
½ cucumber, sliced
1 avocado, sliced
¼ large red onion, thinly sliced
Crumbled goat cheese
Shelled pistachios, coarsely chopped
For the vinaigrette:
½ cup extra virgin olive oil
2 tablespoons lemon juice (from 1/2 Perfectly Imperfect lemon)
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper
Bring 4 cups of salted water to boil. Rinse the farro, then add it to the boiling water. Reduce heat and simmer for 18 to 20 minutes, uncovered, or until farro is al dente. Drain using a fine mesh strainer, then rinse the farro under cold running water. Drain well and set aside.
To make the vinaigrette: Combine the olive oil through black pepper in a lidded jar and shake well. Makes about ¾ cup. Keeps up to 5 days in the fridge.
Tear the lettuce into large leaves (or leave small leaves whole). Top with some of the farro, citrus segments, cucumber, avocado, red onion, goat cheese and pistachios. Dress with vinaigrette just before serving, to taste.
We'd love to see how you're using the bright and sunny citrus or any of this week's produce in your kitchens this week! Snap a pic of what you're cooking up or enjoying straight out of the box, then post and tag us @realfoodremedyrx so we can share your delicious creations and meal ideas with others.
By Carolyn Hodges, MS, RDN, LD