This is the salad that I promised, like, two weeks ago. I’m sorry to be so tardy.
It is scrumptious. In fact, the other day, I was serving it to Jon for lunch and he said, “I’m eating the best salad ever today.” When I said that he’d probably get something better if, I don’t know, Thomas Keller or someone like that was cooking, he said, “No, I don’t think so.”
This proves two things: 1) My husband is partial to me and complimentary, too. 2) This is a pretty awesome salad.
I got the idea for this salad from the book, Salad for Dinner, by Jeanne Kelley. If you have the chance, I urge you to take a look at her cookbook. Every recipe I’ve tried from it so far has been stellar. Truly.
The following salad was taken from there with some substitutions. First off, dates are used as the fruit in the original recipe. I like dates but didn’t want to use them so I substituted dried cranberries. The recipe also calls for pears. I used apple, instead. Also, I used pecans instead of walnuts.
1/2 cup farro, prepared according to package instructions
1/3 cup dried cranberries
1 cored and sliced apple (fuji, gala, pink lady…they’d all be great)
2 strips bacon, cooked until crispy and drippings saved
1/3 cup toasted pecan halves
shaved parmesan to taste
mixed salad greens (4-5 cups? I never measure)
Balsamic Vinaigrette (2 Tablespoons Balsamic Vinegar, 1/4 cup extra virgin olive oil, 1/4 t. salt, freshly ground pepper)
Cook the bacon and save the drippings. Prepare the farro according to package directions. Then, pour about 1-2 tablespoons of the bacon drippings over the cooked farro and stir it over medium heat until it looks slightly toasted. Let it cool a bit as you prepare the rest of the salad. I make my own salad dressing by taste, and I usually do it in the bowl that I’ll be mixing the salad in because I typically use as few dishes as possible. It is a hold over from living without a dishwasher. Anyway, on top of the dressing, add the lettuce, the apple, the pecans and the cranberries. Toss to coat. Add the farro and toss some more. Divide between the plates (serves about 2 dinner-sized salads…about 4 big side salads) and top with the bacon and shaved parmesan.
Extra stuff: I sometimes make this with thinly sliced red onion or shallot. Also, you can include a pressed garlic clove in the vinaigrette, if you want. I usually don’t do either of the above when I’m making the salad for lunch. Additionally, you can use the same skillet to make the bacon and toast the farro. If you’re feeling indulgent and want big bacon flavor, you can up the amount of bacon to 2 slices per person and toast the pecans in the extra bacon grease. Really, really tasty!
So good! I’m going to go make it for lunch right now.
Happy Friday, y’all!!