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Toasted Farro Salad with Roasted Leeks and Root Vegetables
Ingredients
- 2 leeks
- 2 medium turnips, trimmed, peeled, and sliced into ½” thick half moons
- 1 large rutabaga, trimmed, peeled, and sliced into ½” thick half moons
- ¼ cup extra-virgin olive oil, divided
- Sea salt, to taste
- Ground black pepper, to taste
- ¾ cup dried farro
- Zest of 1 lemon, plus 2 tablespoons juice
- ¼ cup minced parsley, divided
- 2 tablespoon minced dill, divided
- ¼ cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees. Move oven shelf to top third of the oven. Line 2 baking sheets with parchment.
- Trim the dark green sections from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3 segments. In a medium bowl, toss the leeks with 2 T olive oil, salt, and pepper. Spread the leeks out on the small baking sheet.
- In the same bowl used for the leeks, toss the turnip and rutabaga moons with 1 T olive oil, salt, and pepper. Spread out on baking sheet.
- Roast both sheets of vegetables for 20 minutes, toss vegetables and rotate baking sheets and roast for another 20-25 minutes, or until soft with browned edges. Turnips and rutabagas may take a few minutes longer.
- Meanwhile, cook the farro. Boil a large pot of salted water to a boil. Set a large skillet over med-high heat, add the dry farro, and shaking the pan frequently, toast just until the farro browns lightly and is fragrant, about 2 minutes. Add farro to the boiling water and simmer for 20 minutes, or until farro is done al dente. Drain, toss with 2 tablespoos lemon juice and 3 tablespoons each minced parsley and dill.
- Toss the cheese with 2 tablespoons olive oil, lemon zest, salt and pepper and one tablespoon each minced parsley and dill.
- Toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled cheese, and remaining dill and parsley. Toss gently and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/