Rhubarb and Farro Salad
Pickled Rhubarb and Farro Salad
Ingredients:
- 1 cup farro
- 2 cups water
- 1/2 cup pickled rhubarb
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Bring water to a boil in a medium saucepan. Add farro and reduce heat to low. Cook, covered, for about 20 minutes or until farro is tender. Drain any excess water.
- In a large bowl, combine cooked farro, pickled rhubarb, mint, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil, honey, salt, and pepper. Pour dressing over salad and toss to coat.
- Season with additional salt and pepper if desired. Serve chilled or at room temperature.
This Pickled Rhubarb and Farro Salad is a delightful blend of flavors and textures. The nutty farro, tangy pickled rhubarb, fresh mint, and creamy feta cheese come together beautifully in every bite. The walnuts add a nice crunch, while the honey olive oil dressing ties everything together with a touch of sweetness. This salad is perfect for a light lunch or as a side dish for grilled meats or fish. It’s refreshing and satisfying, making it a great option for warm weather gatherings or picnics. The vibrant colors and bold flavors will surely impress your guests and leave them wanting more. Pickled rhubarb is a unique ingredient that adds a zesty kick to this salad. If you’ve never tried pickling rhubarb before, this salad is a great way to introduce yourself to this technique. It’s easy to make and can be stored in the refrigerator for several weeks, allowing you to enjoy its tangy flavor in various dishes. So if you’re looking for a fresh and flavorful salad to add to your menu, give this Pickled Rhubarb and Farro Salad a try. It’s a winning combination that will surely delight your taste buds and earn you rave reviews from family and friends. source = newengland.com
