Shrimp and Farro Winter Salad
Sometimes we miss the flavor of fresh, uncooked produce in winter, when we tend to focus on soups, stews, and roasts to warm us. A winter salad with seasonal ingredients like citrus, pomegranate and kale is a welcomed change of pace. It becomes a meal unto itself when farro and shrimp are added.
Cook time: 45min
Marinade time: 10min
Total: 1hr 24min
1 cup water
¼ teaspoon sea salt
½ cup farro
¾ pound (340 grams) medium shrimp, peeled and deveined
5 tablespoons extra-virgin olive oil, divided
1 teaspoon ground coriander
¼ teaspoon black pepper, freshly ground
1½ cups (133 grams) red cabbage, finely shredded
¼ cup red wine vinegar
½ teaspoon sugar
3 cups (100 grams) kale, finely shredded
1 blood orange (131 grams), peeled, quartered, and thinly sliced
½ cup pomegranate seeds
¼ cup fresh dill, chopped
- Bring water and salt to a boil in a small saucepan over high heat.
- Add the farro. Cover and reduce heat to medium-low. Simmer until water is absorbed and farro is tender, about 20 to 25 minutes.
- Toss shrimp with 1 tablespoon oil and the coriander, and season with pepper at the same time.
- Heat a medium skillet over high heat and add the shrimp.
- Cook until shrimp are golden and opaque (turning halfway through), about 3 minutes. Transfer shrimp to a plate and let cool.
- Toss cabbage with vinegar and sugar in a small bowl. Cover and refrigerate at least 10 minutes or overnight.
- Drain the cabbage, and place 2 tablespoons of the pickling liquid in the bottom of a large bowl (reserve remaining pickling liquid for another use).
- Whisk the remaining 4 tablespoons of oil into the pickling liquid to create the salad dressing
- Add the farro, shrimp, drained cabbage, kale, blood orange, pomegranate seeds and dill to the bowl.
- Add dressing, toss to coat and serve.