Wednesday, May 25, 2005

Roasted Broccoli and Farro Salad with Feta

Roasted Broccoli and Farro Salad with Feta (Adapted from Fine Cooking)

3/4 cup dry farro
1 pound broccoli
3 tablespoons extra-virgin olive oil, divided
salt and fresh ground black pepper
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
pinch crushed red pepper
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar, plus additional if needed

Preheat oven to 400 degrees.

In a large saucepan of boiling, salted water, add farro and cook until tender, roughly 20 to 30 minutes if using "pearled" farro, or 45 to 50 minutes if using "whole" farro. Drain well and place cooked farro into a large bowl.

While the farro cooks, chop broccoli florets into bite-sized pieces. Peel stem lengthwise, then cut crosswise into 1/4" thick slices. On a large baking sheet, add florets and sliced stem pieces - drizzle with 2 tablespoons olive oil and season with salt and fresh ground black pepper. Toss to coat, then place into the oven and roast until tender and browned in spots, about 20 minutes.

Slide cooked broccoli into the bowl with the farro, followed by the feta, scallions, crushed red pepper and parsley. Sprinkle mixture with vinegar - toss to coat, then season with salt and pepper to taste. Drizzle with remaining tablespoon of olive oil, then toss again. Before serving, taste once more and add additional vinegar, if needed.

Makes about 4 servings.

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