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Warm Farro Salad with Roasted Garlic Tahini Dressing

April Crowley, RD

Chef demonstration
Salads
Winter

Salad Ingredients:

  • 1 cup farro, rinsed and drained
  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 8 ounces shiitakes, sliced, OR 8 ounces oyster 
  • mushrooms, halved

  • 1 bunch radishes, quartered, OR 10 medium sunchokes, cut into bite-size pieces
 
  • 1 head Tuscan kale, stems removed and chopped into
 bite-size pieces

  • Salt and pepper, to taste


Dressing Ingredients:

  • 1 head garlic, roasted
  • ¼ cup apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice, about ½ lemon
  • 1 tablespoon tahini
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • ¼ cup olive oil

Instructions

  1. Add rinsed farro to a medium pot and add 4 cups of water. Bring to a boil over medium-high heat, cover and reduce heat to low. Simmer until farro is tender, about 30 minutes. Drain well and set aside.
  2. While farro is cooking, add butter and olive oil to a large skillet over medium heat. Add mushrooms and radishes (or sunchokes) and cook, stirring often, until mushrooms are browned and radishes are softened, about 7- 8 minutes. Add kale to pan, stir and continue to cook until kale is just wilted, about 1-2 minutes longer. Remove from heat and place the cooked vegetables into a medium bowl.
  3. For dressing, Squeeze the roasted garlic out of the bulb and add to a blender, along with the rest of the dressing ingredients, EXCEPT the olive oil. Cover the blender and puree for about 30 seconds, then slowly stream in olive oil and continue to blend until dressing is smooth and creamy, about 1-2 minutes.
  4. Add farro to the bowl with the cooked vegetables and add the dressing. Mix well and season to taste with salt and pepper. Serve warm or at room temperature.

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