Farro Dried Fruit Garbanzo Salad
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Chef Paul Lynch
Delicious and satisfying whole grains and garbanzos, studded with dried fruit gems in a zesty and unusual dressing. Can't find farro? Experiment with your favorite whole grains.
ingredients
For Salad
3 cups farro, cooked in salted water, yielding 6 cups
1/2 cup dried cranberries
1/2 cup dried apricot -- diced 1/4"
1/2 cup golden raisins
1/2 cup pinenuts -- toasted
1 1/2 cups garbanzo beans, cooked
1 cup cinnamon citrus vinaigrette (see below)
1/2 cup fresh mint, chopped
For Cinnamon Citrus Vinaigrette
1/4 cup lemon juice
2 fluid ounces orange juice
3/8 Tbsp cinnamon
3/4 Tbsp orange zest, blanched
3/8 Tbsp lemon zest
5/8 fluid ounce honey
8 3/8 fluid ounces olive oil
3/8 tsp. salt
Instructions
1. Cook farro in boiling salted water until tender to the bite.
2. Drain, toss with dried fruits while still hot. Cool.
3. When cool, toss with vinaigrette, garbanzo beans, mint & pinenuts.
Executive Chef Paul Lynch, FireLake Grillhouse and Cocktail Bar, Radisson Plaza, Minneapolis
makes:
10 servings
serving size:
1 cup
