Farro and Buckwheat Salad with Grilled Fennel
Farro, an ancient wheat used in northern Italian cuisine, has a chewy texture and pleasant, nutty flavor.
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Cooking tools:
- Grill
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Microplane
- Paring knife
- Chef's knife
- Cutting board
- Spoon
- Pastry brush
- Plate
Ingredients
- ½ cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 cup fresh blood-orange juice (or other orange)
- 1½ tablespoons grated orange zest
- 1¼ teaspoons salt, divided
- ¾ teaspoon freshly ground black pepper
- ½ cup farro
- ½ cup whole buckwheat
- 2 fennel bulbs, with fronds
- 1/2 red onion (about 1 1/2 ounces), thinly sliced
- 1 bunch arugula (about 4 ounces leaves), washed and dried
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