Fall Farro Salad with Pomegranate, Walnut & Truffles
Insalata di farro con melagrane, noci e tartufi

serves 4-6

Ingredients:

8 ounces (250 gr) farro or spelt
vegetable scraps to cook the farro in (piece of carrot, onion, celery, etc.)
1 small head of radicchio sliced thinly
4 ounces (100gr) toasted walnuts
seeds and juice of one pomegranate
shaved truffle or truffle oil to taste
salt and pepper
2-3 tablespoons (30ml) vinegar
parmesan  shaved into ribbons
1/4 -1/3cup(100-150ml) extra virgin olive oil

Method:

In plenty of cold water boil farro with your vegetable scraps until al dente (cooked but with a bite) - about 20-35 minutes.

Drain the farro in a colander & remove vegetable scraps.  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. Do it in your minds eye, just remember the 3 to 1 ratio. You can always adjust later.

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 (i.e., not too vinegary or oily). Serve as an antipasto or side dish.

Ashley Bartner is the Living in Italy Editor for Wandering Educators. You can find her recipes and photos at:

http://www.latavolamarche.com
http://latavolamarche.blogspot.com