Fall Farro Salad with Pomegranate Walnut Truffles

Fall Farro Salad with Pomegranate, Walnut & Truffles

Fall Farro Salad with Pomegranate, Walnut & Truffles

1 hour 15 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   20 Points
Cuisine
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
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Ingredients
  • 1/3 cup extra virgin olive oil
  • 8 ounces (250 gr) farro or spelt
  • parmesan shaved into ribbons
  • 1 pomegranate
  • 1 small head of radicchio sliced thinly
  • salt and pepper
  • 1 truffle mushroom
  • 2-3 tablespoons (30ml) vinegar
  • 4 ounces (100gr) toasted walnuts
Instructions

In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)

Drain the farro in a colander & remove vegetable scraps if used. Allow to cool for a few minutes.In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.For the dressing

Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil. Give it another good mix.To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).

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