Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts
- 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch pieces
- 5 tablespoons extra virgin olive oil, more for drizzling
- 1 tablespoon maple syrup
- 3/4 teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
- 1 1/2 cups farro
- 2 tablespoons finely chopped shallot
- 2 teaspoons red wine vinegar, more for drizzling
- 1 fat garlic clove, minced
- 1/2 cup crumbled ricotta salata or feta cheese
- 1/2 cup toasted, chopped hazelnuts
- 2 bunches watercress or arugula, cleaned and trimmed.
Adapted from nytimes.com
Time: 1 hour
1. Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
3. In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
4. Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
5. In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.