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Farro Salad with Oven-Roasted Grapes and Autumn Greens

Chewy farro -- an Italian whole grain -- is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.

  • prep: 15 mins
    total time: 2 hours 15 mins
  • yield: Serves 12

Ingredients

  • 3 cups seedless red grapes (about 1 pound), halved crosswise
  • Coarse salt and freshly ground pepper
  • 2 bunches Concord grapes
  • 8 ounces farro (about 1 1/2 cups; kalustyans.com)
  • 2 tablespoons coarsely chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/2-inch-thick rounds
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna

Cook's Note

Substitution: If you can't find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.

Directions

  1. Step 1

    Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.

  2. Step 2

    Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.

  3. Step 3

    Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.

  4. Step 4

    Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.

Source
Martha Stewart Living, November 2010