Roasted Fennel and Farro Salad
Published Jan. 24, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3fennel bulbs (about 1¼ pounds without fronds), halved lengthwise, cored and sliced ½-inch thick (about 3 cups)
- 4thyme sprigs
- Salt and freshly ground black pepper
- 6tablespoons extra-virgin olive oil, plus more as needed
- 1cup pearled or semi-pearled farro
- 1bay leaf
- 1orange
- 3tablespoons red-wine vinegar, plus more to taste
- ⅛teaspoon red-pepper flakes, plus more as needed
- 1cup mixed herbs, such as parsley, dill, cilantro and mint
- ½cup coarsely chopped pitted green olives
- ¼cup thinly sliced pitted dates
- 3scallions, thinly sliced
- ⅓cup crumbled feta (optional)
- ½cup toasted sliced almonds
Nutritional analysis per serving (4 servings)
606 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 16 grams dietary fiber; 22 grams sugars; 16 grams protein; 816 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a rimmed sheet pan, combine fennel, thyme, a large pinch of salt and black pepper, and 2 tablespoons oil, and toss to coat. Spread in an even layer. Roast until golden brown and tender, 20 to 30 minutes, tossing after 10 minutes. Discard thyme.
- Step 2
While fennel is roasting, make the farro: In a medium pot of salted boiling water, add farro and bay leaf. Cover and cook until tender according to the package directions, usually 10 to 25 minutes. Drain, discarding bay leaf, and pour farro into a large bowl.
- Step 3
Grate about ¼ teaspoon zest from the orange into the bowl with the warm farro, then halve the fruit and squeeze in the juice. Stir in remaining 4 tablespoons olive oil, vinegar and ¾ teaspoon salt. Taste and add more salt, vinegar or grated orange zest if you like.
- Step 4
Add roasted fennel and red-pepper flakes, and toss to combine. Stir in herbs, olives, dates and scallions. Mix in feta, if using, and almonds right before serving. Taste and add more salt or vinegar, and a little more olive oil for added richness if you’d like.
Private Notes
Comments
This was really, really outstanding. One of my favorite things I’ve ever cooked from the NYTimes. A symphony of flavors and textures. Almost a Sicilian flavor profile. We were bowled over by this recipe. Will make again and again. We ate it on its own as a main course. It doesn’t need anything served with it. The feta is not strictly necessary, but it does make it more spectacular with the creamy element.
This was a nice way to get some fiber and greens into a warm winter salad. I used curly parsley and lots of red pepper, and should have used 3 fennel bulbs rather than two. Given I didn't have access to a food stylist, the photo I took of the dish was tragic. But the taste was very good. I would have liked a little more color, but I can wait for spring.
Delicious! I used all of the kinds of herbs suggested, as well as the feta. I kept the herbs in whole pieces, as in the photo, and the salad was bright visually as well as in taste! The herbs don't "bolster" the taste; they're an essential part, so don't skimp!
This is incredibly, incredibly good. You don't need to change a thing. (That said, I did not have dates so used dried apricots instead, which worked fine.) I used a mix of basil, mint, dill, cilantro and fennel fronds — possibly more than a cup, as I was trying to use up odds and ends — and encourage the mint in particular. I added the feta (which I recommend) and the zest of the whole orange. It's a wonderful dish I plan to make often — worth turning on the oven on a 90-degree Sacramento day.
Excellent and very flexible. Do include the OJ plus zest, nicely complements the dates and roasted fennel. Suppose other dried fruit would work too. Used ACV and rice vinegar (what I had) which worked well. Sugar unnecessary. Feta optional tho nice. Also try boiled eggs, beans, seeds etc for add'l protein. Over lettuce makes a satisfying meal.
Excellent spring salad to make use of herbs that are exploding in the garden. I doubled them all — thyme, mint, fennel fronds (subbed for dill), and parsley. Hearty and filling with a variety of tastes, texture, and color.