INGREDIENTS
1 lb. farro, rinsed
4 bay leaves
3 blood oranges
½ cup white balsamic vinegar
1 tsp. Dijon mustard
2 Tbsp. freshly grated ginger
1¼ cups olive oil
6 oz. pistachios, shelled and toasted
½ cup diced celery
2 Tbsp. parsley (leaves only)
2 Tbsp. chives, cut to matchstick length
Kosher salt to taste
2 Tbsp. celery leaves
PREPARATION
• Put the farro in a medium saucepot and fill with enough water to cover the farro by 1 inch. Add the bay leaves. Simmer over low heat until tender, about 30 minutes. Drain the farro, discard the bay leaves and set the farro aside to cool.
• Using a sharp knife, remove the peel and pith from the blood oranges and discard them. Cut the fruit into thin rings. Set aside.
• Prepare a vinaigrette by whisking together the vinegar, mustard and ginger in a bowl. Slowly whisk in the olive oil.
• To a large bowl, add the farro, blood orange slices, pistachios, celery, parsley and chives. Generously toss the salad with the vinaigrette. (The blood orange rings should break into bite-sized pieces while tossing.) Season to taste with salt and garnish with the celery leaves.
This article appears in December 2014.