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Italian · Salad
Toasted Farro and Fennel Salad
Farro is toasted in the pot, simmered with fennel, carrot and celery, then cooled. It is nutty, chewy and happy to be served warm or at room temperature.
- YieldServes 6 as a side
- Hands-on25 min
- Total1 h 15 min
- Difficulty
Ingredients
- 60 mlextra-virgin olive oil
- 380 gfarro
- 100 gfennel bulb, half a bulb, trimmed and diced
- 1red onion, small, diced
- 2carrots, medium, diced
- 1 stalkcelery, diced
- ¼ tspdried oregano
- 2 clovesgarlic, minced
- 1.2 Lwater
- 1 tbspkosher salt
- ½ tspblack pepper, freshly ground
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