Chef Steven Ariel's Farro Salad with Cranberry Vinaigrette


by KING 5 News

Posted on June 7, 2014 at 3:00 AM

Updated Friday, May 30 at 5:08 PM

Farro fed the legions. It will more than sustain your family, too if you add it to your next hearty salad. Chef Steven Ariel of Trace Restaurant at the W Seattle downtown leads us to nutritional well-being with his Farro and Cranberry Vinaigrette, in this week's Healthy Dish.
Farro Salad with Cranberry Vinaigrette

By Chef Steven Ariel

YIELD: Serves two

2 heads Gem lettuce or your favorite lettuce
½ C Cooked farro
½ C Beets, roasted, peeled and cubed
6pc Baby carrots, peeled and blanched
5pc Delicata squash, seeded, sliced and blanched
2-3ea Mushrooms, sliced (whatever variety is available)
2ea Figs, optional
½ C Cranberry vinaigrette
2T Crispy fried farro

Sauté delicata squash, mushrooms, and carrots until hot and lightly caramelized. Season with salt.  Add to medium sized mixing bowl with remaining ingredients. Toss lightly with vinaigrette and display on serving platter. Garnish with fried crispy faro.

Red Wine Cranberry Vinaigrette:
YIELDS: 2C (approx.)

½ C Dried cranberries, chopped small dice
1C Red wine
1T Shallot, minced
½ C Red wine vinegar
1t Salt
1C Canola oil
Salt & pepper

Reduce first four ingredients together to syrup.  Add reduction and remaining ingredients  to the blender. While using a blender, lightly pulse dressing to incorporate ingredients well.  Season with salt & pepper.

Cooked Farro
1T Butter
1C Mirepoix (celery, carrots, onions), Brunoise (cubed)
1.5 C  Farro
4C Veg Stock

Sweat Mirepoix in butter, Add farro and briefly sauté, then add 2C stock. Simmer until liquid is absorbed then add 2 more cups stock. Continue cooking until all stock is absorbed and the farro should be done. Season with salt & pepper.

For Crispy Farro:
Take one cup of cooked farro and pat dry using paper towels. Deep fry in hot vegetable oil at 375 degrees until golden and crispy. Remove from oil and season with salt.