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5

Farro Salad with Creamy Vidalia Poppyseed Dressing

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

For the dressing:

  • ½ cup grapeseed oil
  • cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 Vidalia onion chopped
  • 2 tablespoons poppy seeds
  • salt and pepper
  • [br]

For the farro salad

  • Grapeseed oil for frying
  • ½ Vidalia onion sliced
  • 1 cup farro
  • 2 cups water
  • 1 cup arugula
  • 1 peach cut into a 1/4-inch dice
  • 1 cucumber cut into a 1/4-inch dice

Instructions

  • In a blender, combine the oil, vinegar, mustard, and onion. Cover and gradually increase the speed to high; blend 2-3 minutes or until smooth. Stir in the poppy seeds and season to taste with salt and pepper. Chill until ready to use.
  • In a small sautee pan, heat 1/2-inch of grapeseed oil. When hot, add the sliced onions. Fry for 2-3 minutes, or until light golden brown. Transfer to a plate lined with a paper towel.
  • Meanwhile, add the farro and water to a saucepan. Bring to a boil, then reduce heat. Cover and simmer for 20-30 minutes or until the farro is soft and the water is absorbed. Transfer the cooked farro to a large mixing bowl.
  • Stir in the arugula, peaches, cucumber, fried onions, and half of the dressing. Chill thoroughly and serve with additional dressing, if desired.