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Friday, October 25, 2013

One of Many More to Come: Farro & Fennel Salad with Oranges

This is my first recipe from Isa Moskowitz's gorgeous new cookbook, Isa Does It!


You may recall I've had it for a little more than a week because my job gets review copies in early but I didn't want to make anything until the presold ones were mailed out, ya know, not to make anyone jealous or anything. Also I had to get my shit together aka groceries and free time. Sooo many recipes are bookmarked already but I chose to make Farro & Fennel Salad with Oranges first because it was seasonal (oranges not local, but ya know) and I'm still on that kick but also it seemed pretty simple.
Got the fennel from the farmer's market:


It is actually baby fennel, ($2 a bunch) and three Gala apples for a total of $3.80. Bulk farro, bulk walnuts from Whole Foods, and an orange on sale so the whole thing was pretty affordable.
What it was NOT was as easy as I anticipated. I didn't read the instructions ahead and hadn't soaked the farro, let alone cooked it. So the recipe took two days. But damn, do toasted walnuts taste better than regular walnuts, and that makes it okay.

                        I tried to make it look like the photo in the book! But still an edible size.
I also sooooorta burned the fennel because it was smaller than grown fennel would have been but that is also okay! It smelled so good while roasting.

Better lit, as lunch today. The farro is a fun grain to eat; I believe Isa calls it "springy." The only thing I didn't like so much was the dressing, which was kinda flat. Luckily the orange segments were juicy enough to really make up for it.

No orange trees here, unless you count the color of the leaves.

26 comments:

  1. I'm getting a review copy of Isa Does It and I can't wait. I don't think, though, that fennel and farro salad will be on the menu at my house. Farro has gluten and fennel is . . . fennel. It looks very pretty, though and toasted walnuts are great!

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    1. Well I can't wait to see which ones you do make! Not sure if she really makes clear which recipes are GF but I know you'll be able to figure it out.

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  2. Yum. I love fennel and it's probably nice with the orange. Farro looks like a wheatberry we used to use in bread when I was a bread baker at a co-op. I wonder if it's the same thing? Anyways, looks delicious.

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    1. I looked it up because I was confused too - I think spelt, farro, and wheatberries are all almost the same thing, if not exactly. Farro might be the term used in Europe and spelt is a particular kind of German wheat.... I THINK.

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  3. Nice choice! Farro & Fennel Salad sounds pretty good with the orange! I had crispy farro cakes (you have probably seen them at my vegan dining post), what was the ingredients for the dressing? Sorry to hear that it was pretty flat. Ah, I remember the Valencian orange trees in the centre in Valencia, Spain…they are so hard to reach!

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    1. I might have missed that post, but I'll go back and look. They sound tasty.
      The dressing is orange juice, red wine vinegar, olive oil, and a bit of salt. Pretty simple. I'm sure fresh Valencian oranges would have helped the flavor :)

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  4. So lucky to get that advanced copy. That sounds and looks like such a beautiful salad. I love the addition of the orange, I bet it's so bright and fresh. Your last pic is gorgeous. You can't beat fall in NY... except maybe with the holiday season. Love this time of year!

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    1. I am lucky because it was cheap! They've now bumped up the price anticipating how popular the book will surely be.

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  5. I love that last photo - so beautiful!

    How much fun to receive an advanced copy! I'm definitely going to check it out, and this salad sounds like a perfect salad for the season.

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    1. Thanks, it's actually in a church graveyard that I usually eat lunch in, haha, because I'm soooo goth.

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  6. Aw, this reminds me of how my mum often roasts fennel to meltingly soft goodness alongside potatoes and sweet potatoes. THANKS MAUD NOW I'M HOMESICK GREAT.

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    1. This was not my intention. Yr mom probably would not have burned the fennel like I did, so this actually shouldn't remind you of her. There, all better.

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  7. Methinks you only made that recipe because you have the same bowl as pictured in the book. Nobody really wants to eat Farro & Fennel Salad with Oranges.

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    1. I have no idea why it called to me. I am under the spell of the book.

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  8. Yay Isa! I never know what to do with fennel since it's so strongly flavored, but combining it with grain in salad form sounds pretty optimal.

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    1. Roasted fennel is slightly more mellow - I love it. I also really like it raw in a coleslaw.

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  9. Those baby fennel are so cute!! I have never had the patience myself for farro, but i do like chewy it is. Funny how the trees look bigger than the building in your photo- that's the way it should be actually.....
    Ttrockwood

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    1. Aren't they cute? The farro actually took less time to cook than it said when I looked it up, but I did soak it for like 16 hours.
      Agreed about the tree to building ratio, unless we want to start turning NY into a bunch of tree houses :D!

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  10. I love this cookbook! I got a review copy as well and everything I've made so far has been a total winner. The salad looks great! I haven't tried farro but I like your "springy" description. I like a grain with a bit of chewiness, like barley.

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    1. Will you post about it soon?? I want to see how everything else comes out! my boyfriend and I went through the book yesterday writing down which recipes we wanted to make and it just ended up like, "this one, this one, this one, okay the entire soup section, um this one too..."

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  11. That is one beautiful bunch of fennel! Wow, I haven't seen that at my local Farmer's market this year I think. What a great recipe to pick for your first one.

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    1. Yeah! I can't forget half of it is still in the fridge, oops!

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  12. Things that healthy don't deserve to be so tasty! I didn't know you had to soak farro before cooking it - that explains a lot...

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    1. Hehe, I'm glad I looked it up first! Otherwise it probably would have had to cook for 3+ hours or something. Not so "Isa" if you ask me.

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  13. I've never seen baby fennel; that was new. It's so cold I can't think about citrus or salads or anything...cold. Bring on the soup! (PS my copy arrived this weekend!)

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    1. maybe you could eat the salad with the farro and fennel still warm... but yes, all about soup season.

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