Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette
This farro salad recipe is packed with fresh ingredients and tossed together with a zesty herb dressing for a tasty make-ahead side dish or light lunch. The addition of California Prunes adds a depth of flavor, natural sweetness to balance out the tangy vinaigrette and additional health benefits.
Featuring California Prunes
Recipe courtesy of Kristy Del Coro
Ingredients
| 400 g | cooked pearled farro yield from about 200 g uncooked | |
| 90 g | diced pitted California prunes about 12-14 whole prunes | |
| 45 g | diced fennel about ½ medium bulb | |
| 20 g | thinly sliced radicchio | |
| 30 g | dry-roasted shelled pistachios | |
| 60 ml | freshly squeezed orange juice juice from 1 medium orange | |
| 15 g | chopped fresh parsley | |
| 2 tbsp | chopped fresh mint leaves | |
| 2 tbsp | minced shallots rinsed with water through fine mesh strainer* | |
| 1 tbsp | white wine vinegar | |
| 1 tsp | honey | |
| 1 tsp | fine sea salt | |
| 60 ml | avocado oil or other neutral oil of choice | |
| Garnish: freshly grated orange zest | ||
