Watercress and Farro Salad


Watercress and Farro Salad
Serves 6
1 1/2 cups pearlized farro
1/4 cup finely chopped spring onion
1 cup thinly sliced carrots
1 bunch watercress, washed, spun dry and chopped
1 cup crumbled ricotta salata or feta
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
Grated zest of 1 lemon
1 garlic clove, minced
Salt and pepper
1. Put the farro into boiling salted water, and cook 20 minutes, or until tender. Drain thoroughly, and cool.
2. When the farro is cool, add the onion, carrots, watercress, ricotta salata, oil, lemon juice, zest, and garlic.
3. Toss to coat the farro and vegetables. Season with salt and pepper and serve at room temperature.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Watercress Salad with Vanilla Blood Orange Vinaigrette


Watercress Salad with Vanilla Blood Orange Vinaigrette
Serves 4 to 6
Peppery watercress is a great pairing with vanilla blood oranges.
One bunch watercress, washed, spun dry and tough stems removed
3 vanilla blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup rice vinegar
1/4 cup vanilla blood orange juice
2 tablespoons finely chopped spring onion
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the watercress on salad plates, and top with sliced oranges.
2. In a small bowl, whisk together the vinegar, juice, onion, and olive oil.
3. Season the dressing with salt and pepper. Drizzle the dressing over the salad, and serve.
Learn more about Watercress Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips