Warm Farro Salad

Orangette is pretty much fool-proof in my opinion, and this recipe was no exception.  I needed a quick dinner one night, and this was perfect.  I didn't have any escarole or radicchio in the house, but arugula substituted nicely.



I also made the Sauce Gribiche from her blog (the Chez Panisse, not Zuni Cafe version) to go over cold, blanched asparagus at my dear friend's baby shower in San Francisco, but didn't manage a grab a picture.  It was delicious (of course) and highly complimented, so while asparagus are still in season go out and do it!



Warm Farro Salad with Chickpeas, Feta, and Spicy Dressing (from Orangette):

I used the Trader Joe's 10-minute farro, and it was delicious.

Farro:
1 cup farro
1/2 tsp. salt

Dressing:
3 Tbsp. fish sauce
3 Tbsp. lime juice
2-3 Tbsp. brown sugar
6-8 Tbsp. water, to taste
1 garlic clove, minced
1 Thai chile, thinly sliced (or 1 tsp. sambal oelek)

Salad:
Chickpeas
Arugula
Carrots, sliced into rounds
Feta, coarsely crumbled

Cook your farro.  Either soaking and boiling, or just boiling depending on type.  Drain and set aside.

Combine fish sauce, lime juice, brown sugar, water, garlic, and chile (or sambal) in a bowl.  Whisk well.  Taste and adjust as you like.

For a single portion, assemble salad with 1/2 cup farro, a handful of arugula, and 1 carrot (sliced).  Top with feta and then drizzle a tablespoon or so of dressing.  Toss, taste for balance and seasoning, adjust if necessary, and eat!