FENNEL AND FARRO SALAD WITH APPLE AND PINTO BEANS RECIPE

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INGREDIENTS
  • 2 cups dry farro
  • 2 - 15 oz cans of pinto beans, rinsed and drained
  • 1 sweet apple, cored and sliced thinly
  • 1 large fennel bulb, sliced
  • 1 cup pecans
  • 1/2 cup oil, canola or olive
  • 1/2 cup balsamic vinegar
  • 1 - 2 tbsp maple syrup
  • (optional)
  • salt and pepper to taste
  • 4 cups mixed greens

PRE-COOKED FARRO

In a medium saucepan, bring 4 cups of water to a boil. Add the pre-cooked farro and boil until the grains have become chewy and still retain their oval shape. This should take anywhere from 4 - 6 minutes. If you over-cook the farro, the grains will become large, soft, and swollen. This is not the texture desired for this recipe. Drain in a colander and place into a large bowl.

PEARLED, PERLATO, or SEMI PERLATO FARRO
(outer bran scored or removed)

Add 4 cups of water to a medium saucepan and bring to a boil. Add the farro, and then reduce the heat to a simmer. Continue to cook until chewy. This could take anywhere from 20 - 40 minutes. Check the texture often. Drain in a colander and place into a large bowl.

WHOLE FARRO

Place the farro into a bowl submerged in cold water. Cover and place in the refrigerator overnight. Add 4 cups of water to a medium saucepan and bring to a boil. Add the farro, and then reduce the heat to a simmer. Continue to cook until chewy. This could take anywhere from 20 - 40 minutes. Check the texture often. Drain in a colander and place into a large bowl.
Add the pinto beans and the sliced apple to the bowl with the farro.
To prepare the fennel, first cut away the stalks and fronds. You can save them for a tasty addition to stocks or salads. Cut the bulb down the middle and lay it flat side facing down. Thinly slice horizontally. Place the fennel into the bowl.
In a mason jar, add the oil and balsamic vinegar. If you are using a sweeter, thicker vinegar, than you can omit the maple syrup. If you are using a thinner more pungent vinegar with very little sweetness, you can add the maple syrup. Use your judgement and make alterations based on you taste. Shake and drizzle over the salad. Toss. Add the pecans just before serving, so they don't become soft. Season with salt and pepper. Serve on top of mixed greens.

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