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Gallery Farro Salad with Oven-Roasted Grapes and Autumn Greens Credit: Marcus Nilsson Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 12
Ingredients Ingredient Checklist 3 cups seedless red grapes (about 1 pound), halved crosswise Coarse salt and freshly ground pepper 2 bunches Concord grapes 8 ounces farro (about 1 1/2 cups) 2 tablespoons coarsely chopped fresh rosemary 1/4 cup extra-virgin olive oil 2 small red onions, sliced into 1/2-inch-thick rounds 1 tablespoon sherry vinegar or red-wine vinegar 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
Cook’s Notes Substitution: If you can’t find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.
Gallery Farro Salad with Oven-Roasted Grapes and Autumn Greens Credit: Marcus Nilsson
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 12
Gallery
Farro Salad with Oven-Roasted Grapes and Autumn Greens Credit: Marcus Nilsson
Farro Salad with Oven-Roasted Grapes and Autumn Greens
Credit: Marcus Nilsson
Farro Salad with Oven-Roasted Grapes and Autumn Greens
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 12
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 12
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 12
12
Ingredients
Ingredients
- 3 cups seedless red grapes (about 1 pound), halved crosswise Coarse salt and freshly ground pepper 2 bunches Concord grapes 8 ounces farro (about 1 1/2 cups) 2 tablespoons coarsely chopped fresh rosemary 1/4 cup extra-virgin olive oil 2 small red onions, sliced into 1/2-inch-thick rounds 1 tablespoon sherry vinegar or red-wine vinegar 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
Directions
Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.
Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.
Cook’s Notes Substitution: If you can’t find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.
Cook’s Notes
Substitution: If you can’t find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.
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All Reviews for Farro Salad with Oven-Roasted Grapes and Autumn Greens
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Farro Salad with Oven-Roasted Grapes and Autumn Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
