Restoration Salad with Farro, Orange, and Blue Cheese

Restoration Salad with Farro, Orange, and Blue Cheese

from foodandwine.com
Entree
2643 kcal / serving

Studded with juicy oranges and crunchy walnuts, this brussels sprouts–and–farro salad makes for a hearty and restorative dinner. Get the recipe at Food & Wine.

Ingredients

  • 3whole cloves
  • ½ mediumyellow onion
  • 1 ½ quartswater
  • 1 cupuncooked whole-grain farro (such as bob’s red mill)
  • 1dried bay leaf
  • 3 mediumnavel oranges
  • ¼ cupgolden raisins
  • ¼ cupextra-virgin olive oil
  • 2 tablespoonswhite balsamic vinegar
  • 1 tablespoonminced shallot
  • 1 teaspoondijon mustard
  • ½ teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 8 ouncesbrussels sprouts, trimmed and very thinly sliced
  • ½ cupwalnut halves, toasted
  • 4 ouncesfirm blue cheese, cut into 4 slices

Directions

  1. 1

    Poke cloves into cut side of onion half. Combine cloved onion half, 1 1/2 quarts water, farro, and bay leaf in a large saucepan; bring to a boil over high. Reduce heat to medium; cook, uncovered, until farro is chewy-tender, about 20 minutes. Drain and rinse with cold water. Discard onion and bay leaf.

  2. 2

    While farro is cooking, grate 1 orange to equal 1/2 teaspoon zest, and set aside. Peel oranges with a knife, removing all white pith. Section oranges over a bowl, reserving juice (about 1/3 cup). Squeeze membranes to extract juice; discard membranes.

  3. 3

    Place raisins in a small microwavable bowl; pour orange juice over raisins. Microwave at HIGH 1 minute. Place raisins and any unabsorbed juice in a large bowl; let cool slightly.

  4. 4

    Combine oil, vinegar, shallot, mustard, salt, pepper, and reserved orange zest in a small jar. Seal and shake to emulsify. Add farro, brussels sprouts, and orange segments to bowl with raisins. Drizzle with dressing; toss gently to coat. Divide salad evenly among 4 shallow bowls. Top evenly with walnuts and cheese slices.