This recipe was so delightfully different that what we usually make. And a team effort tonight! Husband made the balsamic reduction and did most of the chopping, I whisked together the dressing and dressed the salad. Husband grilled the lovely endives and I put it all together, voila!
Perfection. And while sometimes endives can be a bit too bitter for me, grilled they are quite nice, particularly with the balsamic reduction drizzled across. The perfect balance of flavor.
The original recipe called for radicchio to be grilled also, which we did, but I found it still too bitter for my own personal liking, and decided to forgo them for just the delicious endives instead.
Farro & White Bean Salad with Grilled Endives
via the first mess
1/2 cup balsamic vinegar
1 cup farro (whole grain spelt or spelt berries), rinsed
1 cup cooked white beans
1/3 cup raw almonds, toasted and chopped
1/3 cup dried currants
3 ounces arugula, chopped
3-4 belgian endives, trimmed of rough outer leaves and cut in half lengthwise
1 tbsp grapeseed oil
salt and pepper
juice of 1 orange (about 1/2 cup-worth)
1 teaspoon of apple cider vinegar
1 small shallot, minced
1 tablespoon maple syrup
salt and pepper
1/2 cup grapeseed oil (or olive, sunflower etc)
Place the balsamic vinegar in a small saucepan over medium heat. Simmer until vinegar is reduced by half and it coats the back of a spoon, about 15 minutes. Once adequately reduced, remove from the heat, scrape into a separate container and place in the fridge to set up.
Place farro in a medium saucepan with 2.5 cups of water over medium high heat. Bring to a boil and simmer for 12-15 minutes or until slightly tender but still chewy. Drain, rinse with cold water and dump into a large bowl. Set aside.
To the cooked farro, add the white beans, chopped almonds, currants, chopped arugula, salt and pepper. Set aside.
Make the dressing: whisk together the orange juice, apple cider vinegar, shallots, maple syrup, salt and pepper. Slowly drizzle in the oil while quickly whisking the mixture. Taste for seasoning. Pour over farro and bean mixture and toss to combine.
Heat a grill to medium high. Brush the endive with the grapeseed oil. Season with salt and pepper. Place the endives on the grill on their cut sides. Grill for 2-5 minutes or until you see some charring/browning of the leaves. Flip them over and repeat cooking process. Remove from the grill when charred a bit on all sides and slightly tender to the touch.
Place dressed farro and bean mixture in a serving plate. Arrange grilled endive pieces on top. Drizzle balsamic reduction over the whole thing and serve.
image via my iphone