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Farro is a healthy ancient wheat-based grain originally from Italy. Its firm chewy texture makes it ideal for salads. Paired with Swiss chard and drizzled with a blackberry vinaigrette, it’s a colorful and hearty salad.
2 cups blackberries, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon finely chopped red onion
3/4 teaspoon McCormick® Cloves, Ground , divided
1/4 teaspoon salt
1/4 cup olive oil
2 1/2 cups Kitchen Basics® Original Chicken Stock
1 cup farro
1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced (10 cups)
4 radishes, cut into wedges
1/4 cup thinly sliced red onion
1/4 cup thinly sliced ricotta salata
For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.
Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.
To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.
Test Kitchen Tip: Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fiber and protein.
(Amount per serving)
Not bad at all, but I sieved the blackberry puree to remove seeds.
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