February 21, 2012
Farro with Artichokes and Herb Salad
I really love farro and am always happy when I stumble upon a recipe using it. This recipe for Farro with Artichokes and Herb Salad is from the February 2011 issue of Food and Wine. It is similar to the Farro Salad with Winter Fruit, Pistachios and Ginger (also from Food and Wine) that I made last month. The best thing about this recipe is that everything is cooked in the same pot.
I followed the recipe as written, except I couldn't find any celery root, so I used two small kohlrabi in its place; I thought one carrot was paltry, so I used three; and I couldn't find Grana Padano cheese, so I used Parmigiano-Reggiano. The bright acidity of the white wine vinegar and the freshness of herb salad complement the farro and vegetables perfectly; without it, the dish would be one-note and disappointing. The farro and vegetables easily made five servings, but the herb salad barely made three servings, so I would recommend doubling the herb salad. I boxed the farro and the herb salad separately for leftovers and both held up well after a night in the fridge.