Turnip and Farro Salad with Greens
This grain salad is makes a wonderful side dish or a hearty spring lunch, topped with a fried egg. If available, use turnips with their greens attached (both can be used in this recipe). Otherwise, choose firm white turnips and use mustard greens or Swiss chard.
- 1 1/2 cups farro
- 1 bay leaf
- 1 lb salad turnips halved or quartered
- 1 lb turnip, mustard, or swiss chard greens de-stemmed and chopped
- 1/3 cup + 1/4 cup extra virgin olive oil
- 1 Tbsp fresh thyme chopped
- 1 large shallot minced
- 1 Tbsp dijon mustard
- 2 tsp honey
- 3 Tbsp fresh lemon juice
In a medium saucepan, combine 4 cups of water, 2 teaspoons of salt, and bay leaf and bring to a boil. Add farro and simmer over medium heat until tender, about 15-20 minutes. Drain well. Set aside to cool.
In a small bowl, combine the dijon mustard, lemon juice, and honey. Gradually whisk in ⅓ cup of olive oil, then season with salt and pepper. Pour half the dressing over the farro.
In a large sauté pan, heat ¼ cup oil over medium heat. Add the shallots, turnip, and chopped thyme. Cook until the turnips are browned and just tender, about 10 minutes. Add the chopped greens and cook until just wilted and tender, another 5-8 minutes.
Add the cooked turnips and greens to the farro. Pour on remaining dressing, toss well, and season with additional salt and pepper if desired. Serve warm as a side dish or room temperature as a salad.