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Confetti Farro Salad for Bryan’s Birthday

Recipe: Confetti Farro Salad

Summary: Naturally sweet, chewy, spicy, refreshing side dish or salad for the buffet table. Your guests will come back for seconds!

Ingredients

  • 2/3 cup dried sweetened cranberries (such as Craisins)
  • 3-4 cups cooked farro, cooled (I used Bob’s Red Mill brand [1])
  • 2 carrots, peeled and finely diced
  • 1 Keitt mango, peeled and diced
  • 3 cups packed baby arugula, chopped
  • 3 roasted Hatch chiles, peeled, seeded and diced

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Meyer lemon juice
  • ½ teaspoon Tabasco
  • 1 tablespoon finely minced preserved lemon peel (or substitute a pinch of salt and grated rind of a lemon)

Instructions

  1. Add cranberries to a glass or plastic 2-cup measure, cover with water by 1 inch, and heat in the microwave on high for 60 seconds. Remove and allow to stand so cranberries hydrate while you prepare the salad.
  2. In a large bowl, add farro, carrots, mango, arugula and chiles.
  3. In a small jar, add all dressing ingredients and shake vigorously to combine. Pour dressing over salad, and toss gently to coat ingredients without mangling the mango.
  4. Place in your prettiest bowl and serve.
  5. Serves 10.

Source

Recipe by Dorothy Reinhold | Shockingly Delicious

Farro tip

To cut down on the time for cooking farro, soak it in water overnight. Place farro in a bowl and cover with water by at least 1 inch. Farro will expand slightly as it soaks. When ready to cook, drain farro, add it back to the pot, cover with fresh water by an inch, and simmer until done. I have found that farro I soak overnight cooks in about 10-12 minutes, as opposed to unsoaked farro, which cooks in 30-30+ minutes.

Preparation time: 10 minutes
Number of servings (yield): 10
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

Bryan Gordon 50th birthday party Ken Scott Photography [2]

Bryan Gordon's 50th birthday cake Ken Scott Photo [3]

Cake by Hot Cakes Bakes [4]

Disclosure: Bob’s Red Mill [5] provided the farro, Frieda’s Specialty Produce [6] provided the Hatch chiles and Melissa’s Produce [7] provided the Keitt mango for recipe testing. Professional photographer Ken Scott [8]shot the birthday photos.