Farro Salad with Marinated Artichokes, Watercress, and Feta

Farro Salad with Marinated Artichokes, Watercress, and Feta
Photo by Scott Phillips

Ingredients

  • 2 medium scallions, thinly sliced on the diagonal (about ½ cup), both white and green parts
  • Kosher salt
  • ¼ lb. feta (1 cup), preferably sheep’s milk
  • 2 sprigs fresh oregano
  • 1 cup farro
  • ¼ cup kosher salt
  • Freshly ground black pepper
  • + 8 more ingredients
    • 2 cloves garlic, peeled
    • 1 Tbs. red wine vinegar
    • 2 oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
    • 8 sprigs fresh parsley
    • ½ cup white wine vinegar
    • 8 baby artichokes, trimmed, and quartered
    • 2 cups extra-virgin olive oil; more as needed
    • 4 sprigs fresh thyme

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Pu...

View full recipe at Fine Cooking

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