Farro Salad with Grapes, Goat Cheese & Tarragon Vinaigrette
4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Chewy, nutty farro stars in this quick, 4-step salad that finds the ancient grain standing in for chicken in a classical French preparation. Here, toothsome farro gets paired with grapes and the distinctive, anise flavored herb, tarragon. This quick, unusual salad is all about texture. There's the wet crunch of raw celery and plump, juicy grapes and the smooth addition of goat cheese to the chewy grain. It's important to take the time to let the farro cool completely before tossing it with the dressing, otherwise the dense grain will absorb the vinaigrette, rather than get brightly coated with it. Chopped fresh figs, apples, or pears would offer a great twist or addition to salad. And if you prefer, swap the goat cheese for salty, crumbly feta.
Ingredients
Uncooked farro
¾ cup(s)
Table salt
¼ tsp, for cooking farro
Water
2 cup(s)
Grapes
¾ cup(s), red, seedless, halved
Radicchio
¾ cup(s), shredded, chopped
Celery
½ cup(s), chopped, sliced
Scallions
½ cup(s), chopped, chopped
Fresh tarragon
1 Tbsp, minced
Olive oil
1 Tbsp, extra virgin
White wine vinegar
1½ tsp, or champagne vinegar
Dijon mustard
1 tsp
Sugar
1 tsp
Kosher salt
½ tsp
Black pepper
¼ tsp, freshly ground
Semisoft goat cheese
¼ cup(s), crumbled
