This was an interesting day for the show and I got a LOT of feedback on my choice of location, but didn’t see the comments until a few days later. We decided to close the Market and I thought it would be fun to do the show from the kitchen at the Market. Today we are talking about Farro Salad with Roasted Veggies. 

My decision was not met with as much excitement from the audience. I began to realize this as I dug through the comments and fielded calls from my friends watching from afar. They wanted me back in my kitchen and in the same place where they were sheltering. While it took me a few days to realize this, I am glad the message rang loud and clear and back into my personal space I went.

Since we decided to close I spent the morning with the kids (that’s what we call our employees at the Market) cleaning out the perishables and getting ready to shut down. I wanted to make sure we were freezing what we could and donating or using for ourselves what wouldn’t keep for too long.

I love Farro Salad, because it is packed with protein and decided to make this the base of my salad with some of the veggies we had in waiting. The dish is finished off with the Market’s Champagne vinaigrette, which is simple to prepare and brings a unique freshness to any salad.

Here is what you’ll need.

Serves 6 

  • 2 cups of Farro cooked. I cooked mine in veggie broth for more flavor.
  • 5 cups of water or veggie broth
  • 2 fennel bulbs roasted
  • 2 red peppers roasted 
  • 1 whole yellow onion roasted
  • About a ½ cup of Champagne vinaigrette

We use Champagne vin on many of our salads at the Market. It is so very easy to make and you can find the recipe in my cookbook. But here it is just in case you want to make it at home and hold it for a few days.

All you need is:

  • 1 cup of champagne vinegar
  • ½ tablespoon chopped garlic
  • 1 ½ teaspoons kosher salt
  • 2 cups extra virgin olive oil

Combine everything in the blender except for the oils. Fit your blender with a top that you can pour the oil into. Start slowly and as the blender whirs away start to pour the oil into the top. Once fully combined stop the blender and set aside.

For the veggies I roasted them all in larger chunks for about 20 minutes with a little bit of olive oil, salt, and pepper. Once cool, I chopped them up and added them into the bowl with the cooked farro.

The rest is pretty easy. All you need to do is add the ingredients into a mixing bowl, toss in the vinaigrette, mix and taste to see if it needs more salt or pepper and voila your salad is ready. Learn more about Big Bottom Market online now.