Farro and watercress provide a light counterpoint to typically rich holiday dishes.
Anne Boninsegna andJen Lindsey, co-owners of The Kitchen in German Village, believe the best memories are formed around a dinner table, whether yours for the holidays or theirs during The Kitchen's communal cooking and dinner party experiences. Since 2013, they've brought people together over food, giving participants an opportunity to relax and spend time with family, coworkers or even strangers who might just become new friends.
Looking for a new addition to your holiday menu? The Kitchen's beet, farro and watercress salad provides a light counterpoint to typically rich holiday dishes.
Start to finish:40 minutes
Ingredients:1/4 cup farro 3/4 cup vegetable stock 1/4 cup red wine vinegar 1 ounce dried figs, chopped 1 1/2 teaspoons fresh thyme, chopped 1/3 teaspoon kosher salt 1/4 teaspoon pepper 2 1/2 tablespoons olive oil 1/2 pound beets, roasted, peeled and cut in wedges 4 ounces fennel, thinly sliced 3 ounces zucchini, cut in cubes 5 ounces watercress 1/4 cup almonds, chopped and toasted
Instructions:Rinse farro under cold water and drain. In a medium saucepan, bring to boil with vegetable stock. Reduce heat to medium-low and simmer covered for about 25 minutes or until tender. Drain and rinse under cold water. Pour onto paper towel-lined pan and let dry slightly. In a small saucepan, combine vinegar and figs. Cover, cook on medium heat for 10 minutes. Cool completely. Add thyme, salt and pepper to fig mixture. Stir to combine. Gradually add in olive oil, whisking to combine. Set aside. In a large bowl along with the cooled farro, combine beets, fennel, zucchini and watercress. Just before serving, add the fig vinaigrette and stir again. In a dry skillet, lightly toast almonds until fragrant, about two to three minutes. Garnish and serve.
Tip: If you're still looking for a unique holiday gift idea, The Kitchen offers gift cards toward one of its collaborative dining events or its weekly Taco Tuesdays.