Salade De Farro Et Dattes Recipe
Farro Salad with Date and Tahini Vinaigrette | سلطة فارو مع صلصة الطحينة بالتمر
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Ingredients
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Salad
Date-Tahini Vinaigrette
Method
Salad
- 1
Cook the farro
Rinse 1 cup farro under cold water. Combine rinsed farro and 3 cups water or low-sodium vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until farro is tender but still slightly chewy: 20–30 minutes for pearled farro (longer for whole-grain farro). Check at 20 minutes. If liquid is absorbed before farro is tender, add a few tablespoons of hot water and continue cooking a few minutes.
- 2
Drain and cool
Once cooked, drain any excess liquid through a fine-mesh sieve. Spread farro on a baking sheet or transfer to a large bowl to cool to room temperature (about 15–20 minutes). Toss once with 1 tablespoon olive oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to season while still warm so it absorbs flavor.
- 3
Prepare vegetables and mix
While farro cools, chop 6 pitted Medjool dates (reserve 1 date for the dressing), dice cucumber to yield about 1 1/2 cups, halve 1 cup cherry tomatoes, finely dice 1/2 cup red bell pepper, and thinly slice 1/4 cup red onion. Chop 1/2 cup parsley and optional 1/4 cup mint. Roughly chop and toast almonds until fragrant (2–4 minutes in a dry skillet over medium heat).
- 4
Assemble the salad
In a large bowl, combine cooled farro, chopped dates, cucumber, cherry tomatoes, red bell pepper, red onion, parsley, mint (if using) and toasted almonds. Toss gently to combine. If using feta, add 1/2 cup crumbled feta and fold in delicately.
- 5
Season to taste
Taste the salad and adjust salt (start with 1/4–1/2 teaspoon additional if needed) and pepper. Let the salad rest 10–15 minutes to allow flavors to meld before adding vinaigrette, or serve at room temperature.
Date-Tahini Vinaigrette
- 6
Prepare the date
Finely chop 1 Medjool date reserved for the dressing. If date is very dry, soak it in 1 tablespoon hot water for 5 minutes and mash to help integrate into the dressing.
- 7
Whisk the dressing
In a small bowl, combine 3 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon date syrup or honey (optional), 1 grated garlic clove, chopped/pureed date, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk while gradually adding about 2 tablespoons warm water to reach a smooth, pourable consistency. Taste and adjust acidity or sweetness: add more lemon juice for brightness or 1/2 teaspoon honey if you want it sweeter.
- 8
Blend option (smoothest)
For the creamiest, silkiest dressing, place all dressing ingredients in a small blender or food processor and blend 20–30 seconds until completely smooth, adding the warm water 1 tablespoon at a time to reach desired consistency.
- 9
Dress the salad
Just before serving, pour the dressing over the assembled salad (about 3–4 tablespoons, or to taste). Toss gently to coat evenly. Taste and add more salt, pepper, or lemon if needed.
- 10
Finish and serve
Transfer salad to a serving platter, sprinkle toasted almonds and extra chopped dates on top for garnish, and optionally crumble a bit more feta. Drizzle with an additional teaspoon of olive oil if desired. Serve at room temperature as part of Le Menu Iftar.
