Fennel & Farro Salad
Fennel & Farro Salad
1 cup farro, uncooked
3 cups water
1 tablespoon olive oil
1 bulb fennel, trimmed and sliced on the bias
1 red, orange or yellow bell pepper, seeded and thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
Sea salt and fresh cracked pepper to taste
Bring 3 cups water and 1 cup farro to a boil and cook until just tender, about 20 minutes. Drain farro into a colander and transfer to large mixing bowl.
In large sauté pan, heat 1 tablespoon olive oil on medium high heat. Add sliced fennel and sliced bell pepper and sauté for about 3 minutes or until softened. Add cooked fennel and peppers to farro and gently toss.
In separate mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon white balsamic vinegar, sea salt and fresh cracked pepper to taste. Drizzle vinaigrette over farro and toss to serve.
Tip: Add crumbled goat cheese and fresh herbs from the garden for added pizzazz!
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All hail to the fennel bulb! I have a new love for fennel. While serving this extraordinary dish at the Atlanta Botanical Garden this Memorial Day weekend, this fresh tasting Italian farro salad really hit the spot. With a quick saute to sliced fennel and bell peppers, you can easily make this delightful salad for your next backyard event or pair it up with your favorite protein for quick and healthy meal.
