Farro Salad

iPhotoFarro Salad Ingredients

3/4 cup farro piccolo, cooked in boiling salted water for about 20 minutes, cooled down with cold water and drained in mesh strainer
5-6 radishes, seasoned with EVOO and salt and pepper roasted for 15 minutes
5-fresh whole baby carrots, seasoned with EVOO, salt and pepper (several more if you use this baby carrots in the bag)
1/4 cup fresh mint, chopped
4 leaves fresh basil,torn
2 leaves lemon basil, torn
1/4 cup feta cheese, crumbled
Supreme one blood orange

Dressing – adjust seasonings to your personal taste
1 tablespoon olive oil plus all of the oil from the roasted vegetables
drizzles of blood orange Olive Oil
1 tablespoon white balsamic vinegar
2 teaspoons honey
salt & pepper to taste

Roasted the vegetables and cut into pieces, not too small, add the farro to a bowl, add all of the veggies, herbs and cheese, dress, taste for seasoning and serve.

Leave a comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.