Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups cooked farro 2 cups cubed roasted beets 1 cup coarsely chopped walnuts 1/2 cup minced fennel bulb 1/2 cup finely chopped green onions 1 cup chopped parsley 8 ounces feta cheese, crumbled 1 teaspoon dried peppermint ½ teaspoon dried basil or thyme 1 Tablespoon Meyer lemon zest 1/3 cup each Meyer lemon juice and olive oil 2 Tablespoons sherry vinegar Salt and freshly ground pepper to taste DIRECTIONS In a large bowl, mix together farro, beets, walnuts, fennel, green onions, parsley, feta, dried peppermint, dried basil and lemon zest. Combine gently. Pour lemon juice, olive oil and sherry vinegar over salad. Stir until salad is evenly coated with dressing. Taste for seasoning and add salt and freshly ground pepper as desired. Serve at room temperature or chill before serving. Serve plain or on salad greens. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
