Author Notes: This is a great side dish to serve in winter time made with Farro and in-season citrus. I use a bag of Trader Joe's 10 Minute Farro here, but any cooked farro will do. As a side dish, serves quite a few people, as a mean vegetarian salad would serve about 6. —DicedTomato
ounces fast cooking/10 minute farro
medium red onion, 1/4 inch dice
sprigs flat leaf parsley, finely minced
pounds Manchego cheese, sliced thin - discard the rind
tablespoons olive oil
tablespoons balsamic vinegar
cup sliced almonds
- Cook the farro as per instructions on the bag. For quick cooking variety: on medium-high heat boil a large pot of salted water and then add farro. Cook farro for 10-12 minutes until al dente and then strain. Set aside to cool. Non-quick cooking variety may take quit a bit longer. In a dry skillet on medium heat, toast he almonds until they are fragrant and start to color a bit. Immediately pull from the heat to avoid burning the almonds and set aside to cool.
- When farro and almonds are cool, assemble salad. First, peel the thick rind off of the Pomelo and remove the segments (make sure to discard all of the white pith and any seeds you see). Set the segments aside.
- Mix the cooled farro with the diced red onion, minced parsley, and olive oil. Add balsamic vinegar 1 tablespoon at a time to taste (you may prefer more than the 3 tablespoons indicated). Add salt to taste. Mix well.
- Before serving add the thinly sliced manchego cheese, almonds, and pomelo segments and mix until the pomelo segments are broken down a bit and the manchego has started to crumble.
- Serve cold or room temperature. Can be made ahead and stored in the refrigerator.