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Recipes

Red Quinoa and Farro Salad with Citrus and Ventresca

Contributed by Tom Berry, Executive Chef Liz O’Connell, Executive Pastry Chef at the Great Harbor Yacht Club

Ingredients

Salad:

  • ¾ C uncooked farro
  • ½ C uncooked red quinoa
  • 1 C finely sliced fennel bulb, reserve the green tops for garnish
  • 1/4 C Sherry vinaigrette
  • ½ thinly sliced scallion greens, plus extra for garnish
  • ½ C sliced green olive
  • ¼ C crushed salted & roasted almonds, plus extra for garnish
  • 1 6.7 oz jar Ventresca (Albacore tuna belly in olive oil)
  • Segments of two blood oranges
  • ¼ C Pimentón aioli

Sherry Vinaigrette:

  • ¼ C aged Sherry vinegar (red wine vinegar can be substituted
  • ½ C freshly squeezed blood orange juice
  • ½ C extra virgin olive oil
  • 2 tbsp dijon mustard
  • ½ tsp blood orange zest
  • ½ tsp sugar
  • Salt to taste

Pimentón Aioli:

  • 1 tbsp dijon mustard
  • 4 egg yolks
  • ½ tsp minced garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp Pimentón powder (smoked paprika)
  • ¾ C olive oil
  • Kosher salt

Instructions

Serves: 4-6 as a small plate

Salad:

  1. In a fine mesh strainer, thoroughly rinse the quinoa in cold water.
  2. In a small pot, measure 1 cup of cold water, season lightly with salt and add the quinoa.  Bring to a simmer and cook covered, stirring occasionally for 15-20 minutes.  The quinoa is done when little spirals “spring” out and it is tender to chew. 
  3. Strain off any remaining liquid if necessary and cool the quinoa before continuing.
  4. Combine the farro with 5-6 quarts of cold, lightly salted water, bring to a simmer and cook until tender, 20-25 minutes.  
  5. Strain and run under cold water, keep cool until ready to use.
  6. In a medium bowl, toss the shaved fennel with the ¼ cup sherry vinaigrette and season with salt and pepper.  Let the fennel marinate 20-25 minutes. 
  7. Add the faro, quinoa, scallions, olives and almonds, toss gently and season with salt and pepper.  Add more vinaigrette if necessary.
  8. Spoon the salad onto plates, arrange on top slices of ventresca and blood orange segments, drizzle with pimento aioli and garnish with the reserved fennel fronds and crushed almonds.

Sherry Vinaigrette:

  1. Whisk all the ingredients in a bowl and season with salt.  Mix well before using.

Pimentón Aioli:

  1. Add the dijon, egg yolk, garlic, lemon juice, Pimentón and a sprinkle of salt to the bowl of a small food processor. 
  2. Puree until smooth, making sure to scrap the sides with a rubber spatula. 
  3. With the machine running, slowly drizzle the olive oil in forming an emulsion.  If the aioli gets too thick, a few drops of cold water can be added. 
  4. Season well with kosher salt.

The aioli is ready to serve, but will improve if left to rest in the refrigerator for a couple hours.

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