I’ve said it before and I’ll say it again, my love for farro knows no bounds. And while I still use it most often in place of rice in a multitude of dishes, I also love it used in a hearty salad, maybe on greens, maybe under some meat.
I made this particular version of a farro salad the other day when I needed something to accompany a pork tenderloin dish I was trying out. I had clipped a recipe for “Farro Salad with Winter Fruits” from an issue of Food & Wine and thought it would be perfect. Since I, of course, had forgotten to buy a few ingredients before starting, I did end up making some small changes as I went along. While I can’t speak for how good the recipe is as written, I can say the final product it inspired was nothing less than fabulous.
And it was very pretty to boot!