Ingredients with Measurements:
- 1 cup farro
- 3 cups water
- 1/2 teaspoon salt
- 1/2 cup hazelnuts
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper
- 2 cups baby arugula
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Rinse the farro and add it to a pot with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the farro is tender. Drain any excess water and set aside to cool.
3. Line a baking sheet with parchment paper. In a small saucepan, combine the hazelnuts, granulated sugar, cinnamon, and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, until the sugar melts and coats the hazelnuts. Spread the hazelnuts in a single layer on the prepared baking sheet and bake for 10-12 minutes, or until golden brown. Remove from the oven and let cool.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, and black pepper.
5. In a large bowl, combine the cooked farro, candied hazelnuts, baby arugula, and crumbled feta cheese. Drizzle the dressing over the salad and toss to combine.
6. Serve the salad immediately, garnished with additional hazelnuts and feta cheese, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 4g
Cholesterol: 11mg
Sodium: 450mg
Carbohydrates: 39g
Fiber: 6g
Sugar: 12g
Protein: 9g
Substitutions for ingredients:
- Instead of farro, you can use quinoa or brown rice.
- Instead of hazelnuts, you can use almonds or pecans.
- Instead of feta cheese, you can use goat cheese or blue cheese.
Variations:
- Add sliced strawberries or dried cranberries for a touch of sweetness.
- Use spinach or mixed greens instead of arugula.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Toast the hazelnuts before making the candied coating for extra flavor.
- Make the salad dressing ahead of time and store it in the fridge for up to a week.
- Cook the farro in vegetable or chicken broth for added flavor.
Storage instructions:
Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional hazelnuts and feta cheese for a pop of color.
Garnishes:
Additional hazelnuts and feta cheese.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
- If the hazelnuts are not coated evenly with the sugar mixture, stir them constantly while cooking to prevent burning.
- If the farro is too chewy, cook it for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store any leftovers in the fridge and consume within 3 days.
Food history:
Farro is an ancient grain that has been cultivated for thousands of years in the Mediterranean region.
Flavor profiles:
This salad has a nutty and slightly sweet flavor from the candied hazelnuts, balanced by the tangy balsamic dressing and salty feta cheese.
Serving suggestions:
This salad makes a great lunch or light dinner. Serve it with a side of crusty bread or roasted vegetables for a complete meal.
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Region: Italian