Fall Farro salad - Reilly Craft Pizza & Drink - Tucson News Now

Fall Farro salad - Reilly Craft Pizza & Drink

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Fall Farro Salad

Chef Tyler Fenton/ Reilly Craft Pizza & Drink


Fall Farro salad


  • 1 cup cooked Farro
  • Sherry vinaigrette, to taste
  • ½ cup Brussels sprouts, fried or roasted
  • ¼ cup cauliflower, fried or roasted
  • ¼ cup butternut squash, diced and roasted
  • Raddichio
  • Frisee(optional)
  • Salt, to taste



To cook the farro:

In a large sauce pan, heat 2 tablespoons of extra virgin olive oil. Once oil is warm, add 2 cups of raw farro and sauté until the farro is coated in oil, approximately 30 seconds. Add 12 cups of water, and 1 tsp of salt, bring to a boil. Cover and simmer until the farro is al dente, approx 10 minutes. Drain the farro and spread out on a sheet pan to cool completely.

Yields 8 cups of cooked farro


To prepare the salad, place 1 cup of the cooked farro on a baking sheet, add the brussels sprouts, cauliflower and butternut squash. Each ingredient should be kept in a separate pile on the baking sheet. Place in a 400 degree oven for a couple of minutes just to warm through. Remove from the oven and place all of the ingredients in a mixing bowl, add the raddichio and frisee (however much you prefer), dressing to taste, salt to taste, and toss to combine. Plate the salad in a bowl and enjoy. Garnish with cheese such as parmigianno reggiano or pecorino romano if desired.


Sherry vinaigrette

(approx 10 servings)


  • ½ of medium shallot
  • 40 grams sherry vinegar
  • 80 grams Champaign vinegar
  • 28 grams Dijon mustard
  • 30 grams honey
  • 16 grams kosher salt
  • 225 grams canola oil
  • 35 grams extra virgin olive oil



Combine all ingredients, except the oils, in the bowl of a blender. Puree until smooth. On a low speed, slowly add the oils to create an emulsion. Taste and adjust to your own preferences. If you do not own a scale, simply use the ratios as a guide. If you do not own a blender, mince the shallot by hand, combine with all the other ingredients with a whisk, and slowly whisk in the oils. 

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