Farro Salad with Pickled Fennel, Feta, Cranberries, and Mint

Recipe by Catherine Pla

Serves 4-6

Farro Salad with Pickled Fennel, Feta, Cranberries, and Mint

Quick Fennel Pickle

• 1⁄3 c apple cider vinegar

• 2 T granulated sugar

• Pinch of salt

• 1⁄2 fennel bulb, cored and sliced thin

Salad

• 11⁄2 c farro

• 2 T lemon juice

• Zest of half a lemon

• 1 T red wine vinegar

• 1⁄2 small shallot, minced

• 1⁄2 t kosher salt

• 1⁄2 t black pepper

• 1⁄4 c extra virgin olive oil

• 1⁄4 c dried cranberries

• 2 scallions, thinly sliced

• 1⁄3 c chopped toasted pecans

• 1⁄4 c chopped mint

• 1⁄4 c crumbled feta cheese

• Kosher salt and ground black pepper

• 1 T chopped fennel fronds

To pickle fennel, bring vinegar, sugar, and salt to a simmer in a small saucepan. Swirl to melt the sugar. Remove from the heat and add the fennel slices. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

Heat a medium saucepan over medium-high heat and add farro. Dry toast the farro for 2-3 minutes being careful not to burn it. Add enough water to fill the pan halfway. Cover pan partially and bring to a boil. Reduce heat to low and simmer for 15-18 minutes until the farro is cooked al dente. Drain and let cool. Transfer to a salad bowl.

In a small bowl, combine the lemon juice, zest, vinegar, shallot, salt, pepper, and oil and whisk to blend. Season with salt and pepper.

Pour vinaigrette over farro and toss to coat. Add cranberries and pickled fennel. Just before serving, fold in pecans, mint, and sprinkle feta over the top. Taste for seasoning, adding salt and pepper if needed. Garnish with fennel fronds.