Farro Salad with Persimmons and Cranberries
Original recipe here: http://www.eatingwell.com/recipe/260979/farro-salad-with-cranberries-persimmons/
I subbed lemons for lime as that is what I had on hand and used a nice tarragon flavored white wine vinegar in place of sherry vinegar. Tasty and makes for great lunches. I made it through step 2 the night before Thanksgiving and then added the arugula day of. I think that was really good as the farro had time to really absorb the vinagrette and the dried cranberries plumped up.
- 4 cups water
- 2 cups pearled farro
- ½ cup halved and thinly sliced red onion
- ¼ cup lemon juice
- 2 tablespoons vinegar of choice (white wine tarragon worked well)
- ¾ teaspoon kosher salt
- 16 ounces (1 pound) Fuyu persimmons - I used 3 average size; would love to have used more but they are pricey! Fortunately still got plenty of flavor.
- ½ cup dried cranberries
- 4 cups baby arugula (I used half arugula half spinach as it is what I could find)
- 1 pinch Freshly ground pepper to taste (accidentally omitted, still delicious).
Instructions Checklist
- Step 1 Combine water and farro in a medium saucepan and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the farro is just tender, 20 to 25 minutes. Drain and rinse with cold water. Drain again.
- Step 2 Combine onion with lemon juice, vinegar and salt in a large bowl. Let stand 5 minutes (even longer is better, I did at least 10 minutes). Note I did increase the lemon juice, vinegar and salt by 50% to be sure it would be flavorful and not dry. Stir in persimmons (or fruit of choice), cranberries, oil and the farro. At this point I chilled until the next day.
- Step 3 Just before serving, fold in arugula. Transfer the salad to a serving platter or bowl and garnish with pepper.
Enjoy! It was easy but tasty.
