Farro & Sweet Potato Salad
Nick and I spontaneously booked a night away next weekend, just the two of us. We have been away from the boys together just a couple of times (or maybe just once to a wedding?) but this time we have no plans or packed schedule. We can’t stop talking about where to eat, where to walk, and where to eat some more. The idea of sitting together over a long Saturday lunch makes me so excited I can’t even take it. At home, most of our meals are eaten within minutes or half eaten and returned to later. Because of this busy parent relationship with food I try, whenever I can, to have a hearty salad or at least a bowl of rice and beans in the fridge for a quick lunch or just to grab and shovel into my mouth before dashing out the door. This salad is perfect for that kind of hectic mid-week eating. It’s hearty, filling, and flavorful but doesn’t weigh you down. Last night, we ate it with fried eggs for dinner.
Farro & Sweet Potato Salad
from
Serves 4 to 6
2 pounds sweet potatoes (about 4), scribbed and cut into 1-inch pieces
3 garlic cloves (do not peel)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup farro (for gluten-free replace with brown rice)
Grated zest and juice of 1 lemon (about 3 tablespoons)
1/2 cup fresh dill, chopped
1/2 cup spicy sprouts, such as radish or arugula, plus more for garnish
1. Preheat oven to 425 F. On a rimmed baking sheet, drizzle sweet potatoes and garlic with 3 tablespoons oil. Season with salt and pepper. Toss to combine, then spread in a single layer. Roast sweet potatoes, flipping once, until tender and caramelized, about 30 minutes.
2. Meanwhile, place farro in a medium saucepan, and cover with 4 inches of water. Bring to a boil; reduce heat and simmer until tender, 30 to 35 minutes. Drain and immediately toss with remaining 2 tablespoons oil in a bowl. Season with salt, and let cool slightly.
3. Remove garlic cloves from skins, and use a mortar and pestle (or a fork) to mash with lemon zest and juice. Add to farro along with sweet potatoes, dill, and sprouts, and toss to combine. Season with salt and pepper. Garnish with more sprouts before serving.