farro salad with turnips & Turnip Greens

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  • 2 1/4 cups farro
  • 1 bay leaf
  • Salt
  • 1 pound turnips, peeled and cut into 1/2-inch dice
  • Greens from one bunch of turnips
  • ΒΌ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped thyme
  • Freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup chopped flat-leaf parsley

Preheat the oven to 375 degrees. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.

In a large pot, combine the farro with the bay leaves and 6 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaf and transfer the farro to a large serving bowl.

In a large skillet, toss the turnips with 1/4 cup of the olive oil and the thyme. Cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.

Scrape the turnips and turnip greens into the farro. Add the remaining 2 tablespoons cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.