Farro Salad with Tangerines and Pistachios recipe | PCC Community Markets
Farro salad with tangerines and pistachios | PCC Community Markets - A refreshing, vegetarian dish perfect for spring, packed with citrus and nuts. Serves 4-6.
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Cooking tools:
- Microplane
- Citrus press
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup emmer farro
- Salt
- pepper
- 3 tangerines, divided
- 2 tablespoons Champagne or white wine vinegar
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 ripe fuyu persimmon, peeled and diced (optional)
- 1/4 cup shelled pistachios
- 1 head endive, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 3 green onions, sliced
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