A healthy, earthy salad loaded with the shivat haminim (Seven Species) in honor of Tu B’Shevat!
Chef’s Note: Toasting nuts refreshes the natural oils, making them more aromatic and also improves their crunchy texture. Toasted pecans can also be used if hazelnuts are not available. Nuts can be toasted on a baking sheet for 12 minutes at 325°F.
1 cup farro
8–10 dried black figs
½ cup white wine (or water)
1½ tablespoons minced shallots (from about ½ small shallot)
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon Kosher salt, divided
Freshly ground black pepper, to taste
½ cup olive or grape seed oil
1½ cups halved red grapes
Arils from ½ pomegranate
2–3 scallions, thinly sliced
3 tablespoons fresh minced mint
2 tablespoons fresh minced parsley
2⁄3 cup toasted, chopped hazelnuts (about 4 ounces)
1⁄3–1⁄2 cup crumbled feta or blue cheese (optional)
Directions:
1. Cook farro: Place farro in a large dry saucepan over medium heat. Toast briefly for about 2–3 minutes, until aromatic. Add 4 cups water to cover and ½ teaspoon of salt. Bring to a boil over medium high heat, then reduce heat to low; simmer uncovered for about 25 minutes. The grains should be tender with a bite, but not mushy. Drain off excess water and set aside.
2. While farro cooks, rehydrate figs. Place figs in a small saucepan; add wine to cover and bring to a low simmer for 5–10 minutes, until they are plumped and softened. Remove from heat to cool; drain and coarsely chop. Set aside.
3. Prepare dressing: combine shallot, vinegar, lemon juice, mustard, honey, remaining ½ teaspoon salt, and pepper in a mixing bowl. Whisk to blend. Slowly drizzle in oil while continuously whisking to blend until emulsified. Season to taste with salt and pepper. (Alternatively, place all ingredients in a tall cup and blend with an immersion blender).
4. Dress: Pour ½ of the dressing over warm farro, tossing to coat. Add reserved figs and all remaining ingredients, and mix to blend, adding additional dressing as needed. Season to taste with salt and pepper. Serve warm or at room temperature.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting delicious cooking and Jewish inspiration. She is the author of The Giving Table (Brooklyn, NY, 2022).