The Simple Delights

I have said so many times that food allows you to cross cultures and experience the world in just one bite. Traveling and seeing the world first hand is an obvious passion of mine–but, jetting off to the far corners of the earth is not a luxury that everyone has, though I wish that I could do it every day! Gavin and I have had the blessing of being able to see some pretty amazing places and eat some pretty amazing food (and some terrible food) but the world is SO big and SO full of fabulous cultural dishes, that we will never be able to try them all. So- I try to mix it up in the kitchen and bring the world to our table!

Now, this dish is DEFINITELY not a traditional Indian curry dish…or a traditional Ethiopian dish, BUT it is inspired by the flavors of Indian curry and the richness of Ethiopian lentil dishes that I have had recently. It is full of bold flavors and full of nutrition!

I not only love lentils for their meaty texture and versatility (you can cook them forever into a lentil-y mash or boil them until they are slightly al dente and eat them in salads) but they are a nutritional powerhouse!

One cup of lentils has less than 1 gram of fat, only 230 calories 16 grams of fiber (wow!) and 17 grams of protein! They are FULL of folate, magnesium and vitamin B- they help your body to stabilize blood sugar, produce iron and prevent heart disease. (If that’s not a great, food, I don’t know what is)!

So, to spotlight the lentils, and allow them to really shine- I topped cooked them and then topped them with a light and crisp curry citrus dressing and then added the bold flavors of red onion, shaved fennel, fresh oranges and sweet dried cranberries.

This salad highlights the beautiful produce of winter while also leaving you full and satisfied!

Lentil Salad with Curry-Citrus Vinaigrette
serves 4

2 C black lentils
2 t salt
6 C water
1/2 C red onion, shaved thin
1/2 C fresh fennel club, shaved thin
2 navel oranges, peeled with a knife and then segmented
1/4 C dried cranberries
Juice of 1/2 a lemon

Citrus-Curry Vinaigretta

1 T curry powder
2 t dijon mustard
1 t agave or brown sugar
1 orange, juiced
1 clove garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t tumeric

In a medium pot over high heat, combine the lentils, salt and water. Bring to a boil and allow to cook for 20-30 minutes (until the lentils are chewy- not mushy!)
Drain all of the water off of the lentils and set aside to cool.

Now, make the vinaigrette. Put all of the ingredients into a small bowl and whisk together until incorporated.

Pour the dressing over the lentils and toss. Now top the lentils with shaved red onion, shaved fennel, orange segments, cranberries and a squeeze of fresh lemon juice.

Well, that title is a mouth full..(excuse me while I am extremely cheesy) but this salad is a mouth full of goodness! I love this beautiful golden grain, farro so much- and I want you to love it to- so I really hope that after reading this, you will drive to your nearest market and make this recipe!

Ok- let me start from the beginning of my (very short) love affair with all things farro. In November, Gavin and I spent a few days in Manhattan. We love the city for many many reason- but one of the best perks of traveling to the Big Apple is all of the amazing- never ending food choices. From long walks around the Chelsea Market to strolls through Mario Batali’s Eataly, wishing I could afford just one ounce of the pile of black truffles- NYC is a haven of delicious food, amazing markets and innovative chefs.

One afternoon on our last trip, I met a friend for lunch at Bouchon Bistro one of Thomas Keller’s lovely culinary creations. I was SO excited to eat at this little cafe, because honestly, I never thought that I would be able to afford a tiny crumb at one of his restaurants! Though the price point is not what I would consider low , its definitely affordable- and totally worth every penny because of the care put into each plate.

After reading the menu 54,000 times and going back and fourth between a few options, I finally landed on the Harvest Vegetable Salad with farro, butternut squash, roasted cauliflower, toasted almonds and a maple vinaigrette. As the beautiful plate arrived to my table, I knew it was going to be one great meal. The farro was wonderful- nutty, sweet, slightly chewy and perfectly satisfying. The butternut and cauliflower perfectly complemented the flavors and in that moment- love blossomed!

As soon as I got home, I went straight to Whole Foods to find the lovely grain. Then, I went to trusty ole’ google to investigate its nutritional content and the love was solidified. Here is a blurb from 3fatchicks.com describing its history and nutritional content:

Farro is the oldest cultivated grain in the world. Extremely popular in the Middle East during biblical times, farro is able to grow in poor soil conditions and is naturally resistant to fungus. Farro has lost popularity during modern times because it is a low yielding wheat compared to other varieties. Farro is a distinct cousin of modern wheat and is very similar in texture and taste to spelt.

In addition to minerals and vitamins, farro is rich in antioxidants, phytonutrients, lignans and betaine. Betaine, when combined with choline, has been shown to prevent or reduce stress-included inflammation, which can be beneficial for individuals suffering from certain medical conditions.

So, it is healthy- and tasty and in my book, that makes it a winner. So, in honor of my lovely Bouchon dining experience, here is my version of the Harvest Vegetable Salad.

Farro Salad with Roasted Butternut Squash and Cauliflower
makes 4 large servings

1 1/2 C farro
4 C water
2 t sea salt
2 Cups butternut squash, peeled and cubed
2 Cups cauliflower, cut into small bite sized pieces
2 t olive oil
1/2 shallot, thinly sliced
3 T Apple Cider Dressing (recipe follows)

Preheat the oven to 425 degrees. In a medium pot, over medium heat combine the farro, water and sea salt. Bring to a boil and then reduce the heat to medium-low. Cook for 35 to 40 minutes (until the farro is tender but not mushy)!

When the farro is cooked, drain the water and set aside to cool.

Now, place the butternut squash and cauliflower on a baking sheet making sure that it is evenly spread out and the pieces are not touching. Sprinkle with salt and pepper and drizzle with 2t olive oil. Roast for 30-35 minutes. Allow to cool.

When everything is cool, toss the farro, cauliflower and butternut squash together and season again with salt and pepper. Top with the sliced shallots and 3 Tablespoons of Apple Cider Dressing.

Apple Cider Dressing
** This can be made ahead and stored in a mason jar in the fridge to top your favorite salads and veggies!

1/2 C Apple Cider vinegar
2 T dijon mustard
1 t brown sugar or agave
2 T olive oil

In a small pot over medium heat, bring the apple cider to a boil. Reduce the heat to a low simmer and allow the vinegar to cook until it has reduced by half.

Now, whisk in the dijon mustard and brown sugar and olive oil.