Marinated Pear and Toasted Farro Salad
- ¼ cup extra-virgin olive oil
- 2 garlic cloves, smashed
- ¼ teaspoon dried chili flakes
- 1 ½ cups farro (emmer wheat)
- Salt, to taste
- 1 large, ripe Red or Green Anjou USA Pear, halved, cored, and very thinly sliced
- 3 green onions, trimmed and thinly sliced
- ⅓ cup golden raisins
- ¼ cup golden balsamic vinegar (white wine vinegar mixed with ½ teaspoon honey)
- 3 ounces Gruyère cheese, cut into ¼-inch cubes
- 2 handfuls watercress or baby arugula leaves
- ½ cup torn fresh basil leaves (optional)
Put 2 tablespoons of the oil, the garlic cloves, and chili flakes in a large skillet and place it over medium heat. Cook, stirring occasionally, until the garlic is aromatic and light golden, about 3 to 5 minutes. Add the farro and cook, stirring often. The farro will begin to pop after 5 to 6 minutes, but keep stirring until it smells nice and toasty and several begin to pop at once, 1 to 2 minutes more. Pour in 3 cups of water, sprinkle with 2 teaspoons of salt, and bring it to a boil. Reduce the heat to a gentle simmer, cover, and cook until tender but still very chewy, about 15 minutes for pearled farro, or 40 to 50 minutes for whole-grain. Drain well then spread the farro on a rimmed baking sheet, mashing up the bits of garlic and stirring it in as you go. Set aside to cool completely.
Meanwhile, in a large bowl, combine the pear slices, green onions, raisins, vinegar, and 1/2 teaspoon salt and toss to coat evenly. Set aside while the farro cooks and cools. The pears will soak up the flavors and soften slightly.
When the farro is cool, add it to the bowl of pears, along with the cheese and remaining 2 tablespoons olive oil. Toss to combine. Taste and adjust the seasoning with more salt, chili flakes, oil, or vinegar, if desired. (At this point the salad will keep for at least 3 days in the refrigerator.) To serve, add the greens and basil and toss it all together.
- Serving Size: 4
- Calories: 580
- Carbohydrate: 22g
- Dietary Fiber: 8g
- Protein: 20g