If you are looking for another go-to summer salad, this is it. Fresh blueberries and sliced endive come together with toasted almonds and hearty farro to make this not just a salad but a perfect summer meal. The shallot vinaigrette is bright and compliments the earthy farro and sweet blueberries. Fresh goat cheese and thinly sliced chives top this salad stunner adding a little creaminess and a bit of zing. America’s Test Kitchen does it again. If you haven’t ordered a copy of Vegetables Illustrated I encourage you to do so today!
Farro and Endive Salad with Blueberries, Almonds, and Goat Cheese
Recipe adapted from Cooks Illustrated Vegetables Illustrated
Serves 4 to 6
Ingredients:
1+ 1/2 cups cooked farro
Sea salt and pepper
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1 tablespoon minced fresh chives
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
2 heads of Belgian endive, about 4 ounces each, cut in half, cored, and thinly sliced cross-wide
1+1/2 cups blueberries
¾ cup toasted slivered almonds
1 cup crumbled goat cheese
Directions:
Cook farro according to package instructions. Drain, rinse with cold water, drain, and set aside. Toast almonds in a dry pan over low heat until fragrant and light brown. Set aside.
In a large bowl whisk together vinegar, shallot, chives, mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Slowly drizzle in the olive oil and continue to whisk. Add drained farro, endive, blueberries, and almonds. Toss to combine. Next, season to taste with sea salt and pepper. Sprinkle with goat cheese. Serve and enjoy! This salad makes excellent leftovers for lunch!
5 Summer Salad Links
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cups + spoonfuls 