Dinner Tonight: Apple, Almond, and Smoked Mozzarella Farro Salad

You can never have too many main course recipes, so give Dinner Tonight: Apple, Almond, and Smoked Mozzarella Farro Salad a try. For $4.88 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 698 calories, 19g of protein, and 19g of fat per serving. This recipe serves 4. 246 people were glad they tried this recipe. A mixture of salt, wine, blanched almonds, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. If you like this recipe, you might also like recipes such as Dinner Tonight: Farro Salad with Roasted Kale and Beets, Dinner Tonight: Italian Farro Salad with Roasted Vegetables, and Dinner Tonight: Salmon with Smoked Bacon and Lentil Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 For the wine-roasted garlic: Preheat oven to 350°. Place garlic cloves in the center of a 1-foot by 1-foot sheet of aluminum foil. Top with the honey and wine. Fold the aluminum foil up into a pouch. Place pouch on a baking sheet, and then transfer to the oven. Cook until garlic is soft, about 45 minutes. Set aside, turn off oven, and let cool. Then squeeze the garlic out of their skins and set aside. 2 For the farro salad: While the garlic is cooking, combine farro, salt, and six cups of water in a medium-sized saucepan. Bring to a boil over high heat, then reduce heat to a simmer and cook, uncovered, until tender, about 25 minutes. When done, drain the farro in a colander, and then dry for 10 minutes on a paper-towel-lined tray. 3 Core both apples, and cut into ½-inch cubes. Toss them immediately into a medium-sized bowl with the lemon juice and enough water to cover. 4 In a large bowl, whisk together the olive oil and balsamic vinegar. 5 Pour the almonds into a medium skillet set over medium heat. Cook, shaking the skillet often, until toasted. Transfer almonds to a large bowl along with the farro, craisins, parsley, mozzarella, and wine-roasted garlic. Drain the apples and add them, too. Toss well. Season to taste with salt and pepper.

 

Step by step:

1. 1

2. For the wine-roasted garlic: Preheat oven to 350°.

3. Place garlic cloves in the center of a 1-foot by 1-foot sheet of aluminum foil. Top with the honey and wine. Fold the aluminum foil up into a pouch.

4. Place pouch on a baking sheet, and then transfer to the oven. Cook until garlic is soft, about 45 minutes. Set aside, turn off oven, and let cool. Then squeeze the garlic out of their skins and set aside.

5. 2

6. For the farro salad: While the garlic is cooking, combine farro, salt, and six cups of water in a medium-sized saucepan. Bring to a boil over high heat, then reduce heat to a simmer and cook, uncovered, until tender, about 25 minutes. When done, drain the farro in a colander, and then dry for 10 minutes on a paper-towel-lined tray.

7. 3

8. Core both apples, and cut into ½-inch cubes. Toss them immediately into a medium-sized bowl with the lemon juice and enough water to cover.

9. 4

10. In a large bowl, whisk together the olive oil and balsamic vinegar.

11. 5

12. Pour the almonds into a medium skillet set over medium heat. Cook, shaking the skillet often, until toasted.

13. Transfer almonds to a large bowl along with the farro, craisins, parsley, mozzarella, and wine-roasted garlic.

14. Drain the apples and add them, too. Toss well. Season to taste with salt and pepper.

Nutrition Information:

covered percent of daily need