Autumn Salad With Lemon-Chili Vinaigrette

By ltrodrigu

Ingredients

• 1/4 cup fresh lemon juice
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 jalapeño chili, stemmed, seeded and minced
• 1/3 cup extra-virgin olive oil
• 1 cup cooked farro
• 1 cup thinly shaved fennel
• 3/4 cup julienned Granny Smith apple
• 3/4 cup julienned kohlrabi
• 3/4 cup julienned celery root
• 1/2 cup dried currants
• 1/2 cup roughly chopped toasted almonds, plus more for garnish
• 1 cup tightly packed baby arugula
• 3/4 cup roughly torn mint leaves, plus more to garnish
• 3/4 cup roughly chopped dill, plus more to garnish
• Finely grated zest of 1/2 lemon

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Vinaigrette:
In a small bowl, whisk together lemon juice, Dijon, a pinch of salt and chilies. While whisking, drizzle in oil until emulsified. Season to taste with salt and pepper. Set aside.

In a large bowl, toss together farro, fennel, apples, kohlrabi and celery root. Toss in currants, almonds, arugula and herbs. Give vinaigrette a quick whisking then use it to lightly dress salad. Season with salt and pepper to taste.

To serve, transfer salad to a serving platter. Garnish with extra herbs, almonds and lemon zest.