Farro Salad with Fennel and Oranges | Sicilian Lunch
(0)
40 min
Quick
Sezamo
O salată siciliană de toamnă proaspătă și hrănitoare, unde cerealele antice farro fierte al dente se îmbină perfect cu feliile crocante de fenicul, segmentele dulci-acrișoare de portocale, măslinele negre aromate, brânza Pecorino și dressingul catifelat de citrice.
Ingredients
Preparation method
Cooking the farro
Rinse the farro well under cold running water. In a medium pot, bring 1 liter of water to a boil with 1 teaspoon of sea salt. When the water boils, add the 200 g of farro and simmer over medium-low heat for 20-25 minutes, until tender yet pleasantly al dente. Drain thoroughly and let it cool completely in a large bowl.
Preparing the fresh ingredients
Wash the baby fennel bulb and slice it very thinly, almost translucent (preferably using a mandoline or a very sharp knife). Reserve the delicate green fronds for garnish. Peel the 2 oranges, removing the peel and the bitter white pith, then carefully cut out the membrane-free segments (suprêmes), collecting the drained juice in a bowl.
In a dry skillet, lightly toast the 40 g of walnut kernels over medium heat for 2-3 minutes to release their aroma, then coarsely chop them. Cut the 60 g of pitted black olives into halves or rounds.
Chef's tip
For an even crunchier texture, you can soak the sliced fennel in ice-cold water with ice cubes for 5 minutes, then pat it dry thoroughly before adding it to the salad.
The salad is also great the next day if you keep the arugula separate and toss it in just before serving, preventing the greens from wilting.
50 min
Quick
