Description
For the Salad
1 cup farro, cooked and cooled
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup fresh parsley, chopped
1/4 cup red onion, finely diced
1/2 cup baby arugula
For the Lemon Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked farro, dried cranberries, toasted walnuts, parsley, red onion, and baby arugula.
Drizzle the lemon vinaigrette over the salad and toss to combine.
Dollop spoonfuls of ricotta cheese over the top before serving.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. Cook the farro according to package instructions, typically simmering for 15-20 minutes until tender. Drain, rinse with cold water, and spread on a tray to cool completely.
2. While the farro cools, prepare the vinaigrette. In a small bowl, vigorously whisk the olive oil, fresh lemon juice, lemon zest, honey, and Dijon mustard until emulsified. Season with salt and pepper.
3. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Let them cool, then chop.
4. In your large serving bowl, combine the cooled farro, dried cranberries, chopped toasted walnuts, chopped parsley, finely diced red onion, and baby arugula.
5. Pour the prepared lemon vinaigrette over the salad ingredients. Toss thoroughly until everything is evenly coated.
6. Gently fold in the ricotta cheese in dollops, creating creamy pockets rather than mixing it in completely. This preserves its texture and visual appeal.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light lunch, serve it alongside a bowl of soup or a crusty baguette. It makes an excellent side for grilled chicken, salmon, or roasted vegetables for a more substantial dinner. To make it a complete meal, consider adding protein like chickpeas, shredded rotisserie chicken, or crumbled feta cheese. For a picnic or potluck, transport the salad and dressing separately, combining them just before serving to keep the arugula crisp.
How-to Summary
Cook and cool farro. Whisk oil, lemon, zest, honey, and mustard for the dressing. Toast and chop walnuts. Combine all salad ingredients in a large bowl. Toss with dressing. Gently fold in ricotta cheese just before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, combine all components except the arugula and ricotta. Add those fresh elements and the dressing just before serving.
What can I substitute for farro? Quinoa, barley, or freekeh are excellent whole-grain alternatives. For a gluten-free option, use cooked quinoa.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the arugula will wilt, but the flavors will still be delicious.
Can I use a different cheese? Absolutely. Goat cheese, feta, or even small mozzarella balls (bocconcini) would work well as substitutes for the ricotta.
Is there a way to make the red onion less pungent? Soak the diced red onion in cold water for 10 minutes before adding it to the salad. This mellows its sharp bite significantly.
Common Mistakes to Avoid
Avoid adding the dressing while the farro is still warm, as it will absorb too much and make the salad soggy. Ensure the farro is completely cooled. Do not over-mix after adding the ricotta cheese; gently folding it in preserves its creamy texture. Toasting the walnuts is a crucial step—skipping it results in a less complex, nutty flavor. Finally, do not use bottled lemon juice; the fresh zest and juice are key to the vibrant flavor of the vinaigrette.
Conclusion
This Farro Salad with Ricotta and Lemon Vinaigrette is a perfect harmony of textures and flavors, combining chewy grains, creamy cheese, crunchy nuts, and a bright, tangy dressing. It’s a simple yet sophisticated dish that is both nourishing and satisfying. By following the detailed steps and tips provided, you can easily master this recipe for a quick weekday lunch or an impressive side dish for guests. Enjoy the delightful combination of wholesome ingredients in every bite.
