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Farro Salad with Turnips and Greens
Ingredients
- toast
- cook
- 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
- Preheat the oven to 375 F. Spread the farro in a roasting pan and
toast for 15 minutes, shaking the pan occasionally, until fragrant.
- 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.
- 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.
- 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.
- 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