I have a few articles lined up to appear elsewhere, and I’m excited to tell you more about them when they go live starting next week!
(Gah, I hate when writers tease like that, sorry).
For now, I’m taking a break from words and getting straight to the goods. I made this salad for Nate to take to a Friendsgiving last weekend. When he returned home with the empty bowl, he reported it was a big hit. Which I knew already, of course. I realized when reviewing it that I’d made enough changes from the original post to share it with you again. I changed its name from “resolution salad” to “winter potluck salad” because it needed to be bumped up earlier in the rotation. It’s perfect for a winter potluck because so many dishes are heavy, and this is a refreshing sight to behold on such a carb-loaded table. Plus, it is oh so adorably festive with the red and the green. I’m making it again for a potluck I’m attending next week.
Cheers & happy holidays, y’all! Hope your winter parties are all smash-hits. xoxo j
winter potluck salad
2 c. farro
1 c. dried cranberries or seeds of 1 pomegranate
large handful (about 1/2 to 3/4 c.) flat-leaf parsley, chopped (basil or mint works too)
1 c. edamame beans, defrosted & shelled (optional)
1 c. pecans, chopped & toasted
1 c. soft crumbly cheese, like goat or blue
Citrus Vinaigrette (from Bon Appetit):
3/4 c. light oil (I like grapeseed & sunflower, but olive oil works)
1/4 c. vinegar (I prefer white or red wine)
zest and juice (2-3 Tbs.) of 1 clementine
zest and juice (2-3 Tbs.) of 1 lemon
1-2 tsp. salt, plus pepper to taste
1 shallot, minced finely or grated
1. Cook the farro according to your package’s directions. I put a big pot of water on the stove, salt it well, let it come to a boil, drop in the 2 c. farro (don’t bother washing it, you can skip that step), and cook it for about 25 minutes. Taste it to be sure it’s al dente. Then drain and rinse well with cold water to cool it off faster. Let it sit in your colander while you do the next step.
2. Toast your pecans while the farro cooks, then let the nuts cool. If you’re using frozen shelled edamame, take it out now so it can defrost. Crumble your cheese and set it aside.
3. While the farro cools, add all your dressing ingredients to a small mason jar and shake well. Taste for salt and adjust as needed. Pour slowly over the cooled farro, cranberries or pom. seeds, parsley, and edamame in a huge glass or ceramic serving bowl; go light with the dressing at first because you won’t need to use it all now (but it’s great on arugula later). You’ll be surprised how much the farro soaks up; I usually end up with about 1/4 c. left. Toss salad, and let it chill in the fridge covered with plastic wrap for at least an hour.
4. Meanwhile, if you’re bringing the salad to a potluck, put the nuts in their own container, ditto the cheese. You will want to toss those in at the last minute, or else your cheese will dissolve into a pink mess, and the nuts will be soft. Just trust me.