1
medium fennel bulb, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks
1
hot dried chili (optional)
2
sprigs dill
1/2 teaspoon
yellow mustard seeds
1/2 teaspoon
fennel seeds
1/4 cup
sugar
1 tablespoon
kosher salt
3/4 cup
apple cider vinegar
3/4 cup
water
For the Salad:
1 1/2 cups
cooked and cooled farro
1 1/2 cups
cooked and cooled quinoa
3 tablespoons
olive oil
1/2 cup
finely (1/4-inch) chopped pickled fennel
1 tablespoon
fennel pickling liquid
Salt and freshly ground black pepper to taste
1/4 cup
roughly chopped dill leaves (or half dill, half fennel fronds if you saved them)
Directions
For the Pickled Fennel:
Put the fennel in a 1-quart jar. Add the chili (if using), dill, mustard and fennel seeds.
In a small saucepan, combine the sugar, salt, vinegar and water. Bring to a boil over high heat and then pour into the jar with the fennel. Screw on the lid and refrigerate and serve once cool. The pickled fennel will keep in the fridge for at least 2 weeks.
For the Salad:
In a serving bowl, combine all of the ingredients and fold gently to combine. Taste and add more salt and pepper, pickling juices or olive oil if you'd like. Serve right away or let the salad sit at room temperature for up to an hour before serving. It will also keep in the fridge for a couple of days.
This is pretty much the most amazing grain salad in the world. I've made it four times now, and every time I have to exert extreme effort not to sit down with the mixing bowl and devour it all. Cannot recommend this enough.
(Also, I skip the chili because I think the flavor is perfectly balanced without it.)
i made just the pickled fennel and put it on a 'fast food' hamburger. and then i ate some just by itself. it is addicting just like the fennel orange mostardo. however, i have to say that the apple cider vinegar was a bit too prevalent for my taste. it may have been the absence of the chili pepper. will try a different taste next time. but divine anyway. can't wait to go home and eat the rest!
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