Salad: United States – Arugula and Farro Salad with Blackberries and Juniper

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

1 / 2 cup (90 g) pearled farro, uncooked
3 cups (720 ml) water or low-sodium stock
4 packed cups (120 g) arugula
2 cups (85 g) radicchio, thinly sliced
1 cup (120 g) fresh blackberries
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
1 / 4 small red onion, very thinly sliced
2 tbsp (6 g) fresh chives, finely snipped
1 / 3 cup (30 g) Pecorino Romano, shaved
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 / 2 tsp juniper berries, lightly crushed
1 / 2 tsp orange zest
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Cook the farro: Rinse the farro, then simmer it in the water or stock with a pinch of salt until tender, 20–25 minutes. Drain well and spread on a plate to cool slightly.
Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon, honey, orange zest, crushed juniper, salt, and pepper. Slowly whisk in the olive oil until emulsified.
Season the grains: Toss the warm farro with 1–2 tablespoons of the vinaigrette to absorb flavor; let cool to room temperature.
Assemble the greens: In a large bowl, combine arugula, radicchio, red onion, chives, and the cooled farro. Add most of the remaining vinaigrette and toss to coat. Taste and adjust salt and pepper.
Finish the salad: Gently fold in the blackberries and hazelnuts. Scatter shaved pecorino over the top and drizzle with any remaining vinaigrette.
Serve immediately alongside the grilled bison ribeye for a bright, lightly bitter, and berry-accented counterpoint.