Jewelled Farro Salad with Almonds and Orange-Raspberry Vinegar Dressing
This is probably the best salad I have ever made. It’s so fruity, so crunchy, sweet, salty, soft and fragrant all at the same time that I’ve ditched any thoughts of modesty and am just going to shout it out there. Here’s how it happened. I was honoured to win the first ever Cookthink Root Source challenge way back in January with my recipe for Celeriac Soup with Parsley Oil and Lancashire Cheese Toasts. Just thinking about that recipe takes me right back to winter which is apparently where we are headed this weekend in the UK (again). As a prize for winning the challenge, I have received a cook book (and a Cookthink T-shirt!) called Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Kelley.
The book focuses on simple, fresh flavours. The recipes certainly aren’t challenging but are more akin to the way we like to eat everyday, uncomplicated and delicious, celebrating seasonal ingredients. I wanted to feature a recipe from the book and was drawn to these ‘Salty-Sweet-Spicy Almonds’ but, as per usual, I couldn’t just make a recipe and leave it alone, the reading of the recipe started my mind wandering in different directions which is the last thing I need right now with exams looming (any information in might squeeze information out, ok?). I wanted to incorporate the almonds into a dish rather than eating them as a cocktail snack as Jeanne suggests. So, while the sun persists, so do I with this jewel flecked farro salad. This is perfect for a barbecue side dish and most definitely for the lunchbox, which is partly what I had in mind. Salads like these keep well for a few days in the fridge and are bursting with contrasting flavours meaning your tastbuds don’t get tired.
I’ve realised that it is the contrasts in textures and flavours that are the making of a good dish. A perfect illustation of this was bestowed upon myself and Chris last night when we ate dinner at The Bermondsey Kitchen. We had both heard good things about it and so finally decided to visit. The place itself is informal, bright and airy and the service excellent. Overall, the food was good, not amazing or anything, but good. I had a charcuterie plate to start which I was relieved to find was not a towering pile of meat (sure to clog up your tubes and appetite in the space of 10 minutes) and included lomo, a Spanish cured pork fillet I’ve never eaten before but will now be searching out – somthing tells me Brindisa will have it! Chris ordered rilletes (no surprise to me nor to his family if they read this). They were excellent, really quite coarse in texture (pork) with big flavour. My main dish was delicious, plaice with blood orange butter and baby fennel. That blood orange butter was genius although I was sceptical about the seasonality issue with the oranges until Chris pointed out that the odd few still keep turning up in the veg box. “The seasons aren’t set in stone!”
The big disappointment was Chris’s main, roast pork belly with mashed potato and courgettes. The portion was massive which I feel is absolutely not the way to go with pork belly. The best belly we ever ate was in Franklin’s, our favourite local restaurant, perfectly crispy and just the right size. The Bermondsey version was vulgar and the fat was, well, not that crispy. The mashed potato was bland and so were the courgettes, he didn’t even eat more than half. The point I’ve been rambling towards all this time is that the dish didn’t contain any contrasts. These are all middle of the road flavours, there is nothing dancing around your mouth, cutting through, playing off, enhancing. Some herbs, citrus, hell anything would have improved things, it was like it came from a different chef.
Anyway, back to the salad.There is a lot of confusion over the whole spelt/farro issue – are they the same or aren’t they? Kalyn wrote about this recently and concluded that they are not. I commented on Kalyn’s post saying that a spelt seller at The Real Food Festival had told me they are one and the same but apparently this is a common misconception. I am going with Kalyn on this one as I know she’s done the research. Whatever it is, I dressed it with an orange and raspberry vinegar dressing that is so fruity it just lifts the whole dish and brings all the flavours to life. It is one of my best dressings ever. The nuts work brilliantly too, I’m so glad I tried them this way. They are fragrant with fennel seeds and hot with crushed chillies. The sticky sugar coating gives them a fantastic crunch. Tangy feta, sweet almonds, salty olives, fruity dressing. Cookthink – in sending me the book, you set me on the path to this salad and for that, I thank you deeply.
Jewelled Farro Salad with Almonds and Orange-Raspberry Vinegar Dressing
250g farro
6 spring onions, sliced
40g dried cranberries, soaked in water for 30-60 minutes
10-15 kalamata olives, sliced in half
2 pomegranates, seeds removed (make sure there is no pith)
200g feta cheese
1 small bunch mint, leaves picked and finely sliced
1 small bunch flat leaf parsley, leaves picked and left whole
15-20 almonds (see below)
1 quantity orange-raspberry vinegar dressing (below)
- Cook the farro according to packet instructions, drain and set aside to cool.
- Make the almonds and dressing (below).
- In a large bowl, mix the farro, onions, cranberries, pomegranate seeds and crumble in most of the feta.
- Add the almonds and the dressing and stir to combine. Add the herbs and mix again.
- Transfer to a serving plate and crumble over the remaining feta to serve.
Salty-Sweet-Spicy Almonds (from Blue Eggs and Yellow Tomatoes by Jeanne Kelley)
This is the full recipe. I only used about 15-20 almonds in the salad
1/3 cup sugar
1 tablespoon fennel seeds
2 teaspoons salt
2 teaspoons crushed red pepper flakes
2 cups raw almonds
Preheat the oven to 325F (170C/Gas3)
Line a baking sheet with foil and spray with non-stick cooking spray (I just wiped a film of oil over it)
- Mix sugar, fennel seeds, salt and red pepper flakes in a bowl. Add the almonds and 2 tablespoons water and stir to coat everything. Pour onto the foil and spread out in one layer.
- Bake until the sugar melts (about 5 minutes), then stir and return to the oven for 17 minutes more, stirring every now and again until golden brown.
- Remove from oven and separate with a fork. Leave to cool.
Orange-Raspberry Vinegar Dressing
Juice of one orange
1 tablespoon raspberry vinegar
1/2 to 1 clove garlic (depending on taste)
Salt and pepper
Extra virgin olive oil
- Crush the garlic in a pestle and mortar with the salt.
- Add some black pepper, the orange juice and vinegar and mix well.
- Add a couple of tablespoons olive oil (or to taste) and whisk to emulsify.
Edit: This is an entry for Margot’s Wholesome Lunchbox Event over at Coffee and Vanilla
Category: Barbecue, Blogging Events, Books, Fruit, Grains, Healthy, Lunchbox, Restaurant Reviews, Salads, Side Dishes, Vegetables 22 comments »
May 15th, 2008 at 2:24 pm
Phew! What a flavour filled post Helen…I’ve never cooked with faro and am curious about it. It’s so true about seasonality and allowing a dish to contain different contrasts, flavours and textures…all within reason of course. Those spices certainly give those almonds a nice lift…hmmm…you have me thinking now…
May 15th, 2008 at 3:47 pm
WOW this looks amazing! I love almonds, and with the pomegranates it’s almost like the dish was created just for me.
May 15th, 2008 at 7:15 pm
Helen, that is one SERIOUSLY good salad!!!! I’ve never had faro mind? This one is on the list for the summer – if it ever arrives?!
All the best
David
May 15th, 2008 at 7:16 pm
What a great post. The salad looks fantastic, would love to try it.
May 15th, 2008 at 8:33 pm
This sounds absolutely amazing Helen! I love the story behind it as well! This is really fabulous!
May 15th, 2008 at 10:45 pm
Best salad ever? Wow that’s high praise indeed. It does look wonderful Helen. I’ve been seeing recipes for farro all over the place recently, but I’ve never had the stuff. Never even seen it in the shops here in Australia. Hmm, will have to investigate more. Can’t pass up the opportunity to try this salad out.
May 15th, 2008 at 11:21 pm
So glad you’re liking the book, Helen. It really is stunning. I haven’t tried it yet, but based on your conversion story, I’ve got to make it soon. (I love that there is a dedicated “spelt seller.”) I did, however, make your celeriac soup, which was so good and seems very much in line with Jeanne Kelley’s stuff. Speaking of, we’re trying to get Jeanne to do some blogging over at Cookthink. Hope to have something from her soon!
May 16th, 2008 at 2:02 am
This salad sound great!! I really like the flavour and texture combos!
May 16th, 2008 at 2:24 am
great to see that the cookbook went to a good home – and inspired such an amazing sounding salad – I love the sound of orange juice and raspberry vinegar in a dressing – as well as all the wonderful colours and textures
May 16th, 2008 at 6:40 am
Good golly this is the most delicious salad that I have ever seen. It is one crunch from beginning to end….
May 16th, 2008 at 11:37 am
Thanks for flagging up Franklin’s – I’m just ‘down the road’ (in Balham) so will make the trip up to Kennington sometime soon to check it out!
Where do you get your farro from? This salad sounds like an absolute must-try.
May 16th, 2008 at 12:01 pm
Peter G – I am intrigued to know what I have started you thinking about!
Fearless Kitchen – Thank you. Pomegranates are on of my favourite ingredients at the moment too.
David – The summer has been and gone I think!
Kalyn – Thank you, let me know it f you do.
Jenn – Thanks!
Kathryn – I did sound a bit melodramatic didn’t i? It was a fine salad.
Chip – Thanks for your comment, I hope Jeanne does do some blogging, I would be interested to read.
Kevin – thank you.
Johanna – If you like the sound of the dressing, I urge you to try it!
Nina – It sure is a crunchy one!
Spaghetti – I actually go to the Franklin’s in East Dulwich so I don’t know what the Kennington branch is like. Let me know if you visit. You will be pleased to know that I bought my farro in Sainsburys so its easily available (again – East Dulwich). They also sell it in East Dulwich deli and probably in SMBS Foods (guess where that is?!).
May 16th, 2008 at 3:55 pm
Beautiful salad Helen
Talking about Wholesome Lunchbox, I collect recipes till 15th of each month so you can send me your entry even today, it will be included in next round-up.
Have a wonderful weekend, Margot
May 16th, 2008 at 4:12 pm
What a lovely looking salad! I love pomegranates, and they do add a crunch to salads! This is one interesting recipe I really would like to try out.
May 16th, 2008 at 4:45 pm
That salad is quite a celebration of colours, textures and flavours.
May 17th, 2008 at 4:26 am
Fantastic! At first I thought I saw beetroot in there – which I think could be a great addition. I love the inclusion of pomegranate’s – delicious!
May 17th, 2008 at 7:51 am
Thanks, Helen. I’ll report back on the Kennington branch just as soon as I’ve been. And I’ll be scouring my Sains for farro!
May 19th, 2008 at 11:42 am
very pretty too – I agree love the inclusion of pomegranates + I’m a sucker for anything w. almonds!
May 19th, 2008 at 8:20 pm
Wow, that’s an impressive salad Helen. I’ve next actually used farro, but spelt could easily be used instead no doubt.
May 20th, 2008 at 9:39 am
This looks so beautiful, so good! Unfortunately, I’m intrigued by the cook book and feel I must seek it out, consequences of that are almost a foregone conclusion and I’ll end up buy it . . .
May 21st, 2008 at 9:09 pm
That IS a gorgeous salad and your recipe couldn’t be more timely. I came across a vacuum bag of farro in the pantry when I was packing and was contemplating a salad — your contrast of textures and flavors is just what I was looking for!
May 27th, 2008 at 12:14 pm
Oh holy guacamole, look at the sight of that! This is the kind of salad I adore – filling, but also rich in textures and flavours. Plus how can I resist a salad that features my beloved dried cranberries??
Glad to see somebody else is enjoying raspberry vinegar. I have a bottle that I absolutely adore and that realyl gives a lift to salad dressings. Not to mention how PRETTY it is!