Farro Salad with Marinated Artichokes, Watercress, and Feta

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

Ingredients

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

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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