Ingredients
Salt and pepper, to taste
Salt and pepper, to taste
1/4 cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon dijon mustard
1 tablespoon maple syrup or honey
1 medium shallot, finely chopped (1 tablespoon chopped)
1 teaspoon orange zest
1/4 cup blood orange juice, freshly squeezed (if possible)
Crumbled feta cheese, for topping (optional)
3 ounces spicy greens (arugula or watercress), rinsed and drained
3 medium radishes, trimmed
3 small Persian cucumbers
1/2 small head radicchio, cut into wedges
3 thick rainbow carrots, cut into 2″ chunks
3/4 cup farro, cooked according to package instructions (you can also use quinoa, bulgar or whatever base grain you’d like)
Step by step
Cook farro in a pot of boiling salted water according to package instructions (cooking time will vary depending on the particular variety of farro, ours took about 20 minutes). Drain well and set aside to cool.
Attach the KitchenAid® Food Processor Attachment to the power hub of the KitchenAid® Stand Mixer. With the julienne blade in place, stack carrots in the feed tube horizontally (feeding them this way instead of standing up vertically will result in longer, finer julienne pieces). Turn the Stand Mixer to medium speed and press down to slice.
Swap out to the slicing blade and set the thickness to somewhere in the middle. Press wedges of radicchio down through the feed tube to coarsely shred.
Decrease the slicing thickness to the smallest possible. Run the cucumbers and radishes through the Food Processor Attachment to slice into thin slices.
To prepare dressing, whisk together orange juice, zest, shallot, maple syrup, mustard, and lemon juice. Slowly drizzle in olive oil, whisking until dressing is smooth and emulsified. Season to taste with salt and pepper.
Toss farro with approximately 2-3 tablespoons of dressing until evenly coated. Toss the greens with another 2-3 tablespoons of dressing.
To assemble, arrange a bed of dressed greens on a serving dish or in individual salad plates or bowls. Top with farro, followed by vegetables. Drizzle with the remaining dressing, as desired. Top with a sprinkle of feta cheese and serve at room temperature.