Fall Farro Salad with Pomegranate, Walnut & Truffles

Dish type: side dish

Serves: 4

Ingredients

  • 1/3 cup extra virgin olive oil
  • 8 ounces (250 gr) farro or spelt
  • parmesan shaved into ribbons
  • 1 pomegranate
  • 1 small head of radicchio sliced thinly
  • salt and pepper
  • 1 truffle mushroom
  • 2-3 tablespoons (30ml) vinegar
  • 4 ounces (100gr) toasted walnuts

Directions

  1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
  2. Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.
  3. In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.
  4. For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil.
  5. Give it another good mix.
  6. To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
  7. Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
  8. Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).
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