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Rice & Grains

Farro Salad with Smoked Cheddar and Chive Vinaigrette
You can make and refrigerate this salad up to 2 days in advance. You can substitute brown rice or wheat berries for the farro (cooking times may vary, so follow package instructions). You'll need to soak the farro overnight for this recipe, which helps it cook faster, saving both time and energy.
2 cups farro
2 bunches scallions
1 Tbsp. plus 1/4 cup extra-virgin olive oil
1 medium carrot, scrubbed
3 Tbsp. white balsamic vinegar
2 Tbsp. honey
1 Tbsp. whole-grain Dijon mustard
1 bunch chives, sliced very thin
Salt and pepper
4 oz. smoked cheddar cheese, shredded (1 cup)
1/2 cup dried cherries
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Farro Salad with Smoked Cheddar and Chive Vinaigrette

Farro Salad with Smoked Cheddar and Chive Vinaigrette

Farro Salad with Smoked Cheddar and Chive Vinaigrette
One Star Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:40 minutes
  • Cook Time:20 minutes
1. Rinse farro, place in a quart-sized jar or medium bowl, and cover with water; let sit overnight at room temperature.
2. Drain farro, transfer to a large saucepan, and fill with enough water to cover by 2 inches. Bring to a boil, then reduce heat to low and simmer until farro is tender but still chewy, 10 to 15 minutes. Drain farro, spread out on a baking sheet, and refrigerate until chilled, about 30 minutes.
3. Thinly slice green parts of scallions and place in a large bowl. Trim roots off of white parts and cut them into 1 inch-long pieces. Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Add scallion whites and cook, without moving, for about 30 seconds. Stir once and continue to cook until well browned, about 2 more minutes. Transfer to baking sheet with farro.
4. Shred carrot on the large holes of a box grater and place in bowl with sliced scallion greens. In a large bowl, whisk together vinegar, honey, and mustard. While whisking, add remaining 1/4 cup oil in a slow stream; stir in chives and season with salt and pepper to taste.
5. Add chilled farro-scallion mixture, cheddar, and cherries to bowl with carrot mixture. Add vinaigrette, toss to combine, and season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, July - August, 2017