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Farro Salad with Turnips and Greens

Ingredients

  • toast

    • 1 1/2 cups farrow

  • cook

    • water

    • 1 bay leaf

    • salt

  • saute 1

    • 1 bunch turnips (~12 oz), peeled and diced in 1/2" cubes

    • 2.5 tbsp olive oil

    • tsp fresh thyme, chopped

  • saute 2

    • 1 lb greens (turnip greens, beet greens, chard, etc)

  • mix

    • 1 tbsp red wine vinegar

    • 1 tbsp oilve oil

    • salt and pepper

    • feta cheese, crumbled (optional)

Directions

  1. Preheat the oven to 375 F. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

  2. Cook farrow
    2.1. Stovetop. In a large pot, add farrow, bay leaf, and 4

    cups water. Bring to a boil and simmer until farrow is al dente, about 25 minutes. Salt generously about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.

    2.2. Pressure cooker. In a pressure cooker, add the farrow,

    bay leaf, salt, and 3 3/4 cups of water. Cook for 10 minutes on high pressure with a 10 minute natural release. Let cool slightly. Drain any remaining water, discard the bay leaves and transfer the farro to a large serving bowl.

  3. Toss the turnips with olive oil and thyme. Cook in a pan over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 min.

  4. Add the chopped greens, season with salt and pepper, and cook tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer.

  5. Mix the red wine vinegar into the turnips and turnip greens. Add the farro. Season with olive oil, salt, and pepper. Optionally add crumbled feta. Serve warm or at room temperature.

Notes

References

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