Hearty Vegetable Stew
Mushrooms, potatoes, and plenty of vegetables in a rich, slow-simmered broth. Comfort by the spoonful.
Lunch · Vegetarian · Dairy-free · Snacks
Winter Citrus Salad
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.
45 min4 servings
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Ingredients at original yield
- 1 small fennel bulb
- 3 blood oranges
- 3 Cara Cara oranges
- 1 grapefruit
- 1 tbsp fresh mint, torn
- ½ cup uncooked farro, rinsed
- 1 ½ cups water
- ¼ cup pistachios
- Salt and olive oil, to taste
- 2 tbsp lemon juice
- 1 tbsp honey
- ½ tsp kosher salt
- 1 tbsp fresh tarragon, chopped
- ¼ cup olive oil
How to make Winter Citrus Salad
- 01
Trim and core the fennel, then slice thinly. Peel and segment the citrus, removing the pith. Toss with fennel, mint and a little salt.
- 02
Whisk lemon juice, honey, salt and tarragon. Slowly whisk in the dressing oil.
- 03
Toast farro briefly in a little oil. Add the water, bring to a boil, then cover and simmer on low for 30 minutes, until tender.
- 04
Toss the warm farro with a little dressing. Toast the pistachios in a dry pan until fragrant.
- 05
Arrange citrus and fennel in bowls, add farro and pistachios, and spoon over dressing to taste.
Cooking & storage
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