Home & Lifestyle, Food
Recipe: Farro Salad with Roasted Carrots
Lesson time 11:35 min
Take your vegetables to the next level. Wolfgang shows you how to roast carrots to bring out their natural sweetness, and how to cleverly use the oft-discarded carrot tops. Finish this vibrant farro salad with orange yogurt vinaigrette.
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Topics include: Roasted Carrots • Farro Salad • Orange Yogurt Vinaigrette
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In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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On a visit to the farmers’ market, Chef Wolfgang Puck was struck by the beauty of carrots and blood oranges, and he felt compelled to use them as ingredients—thus, this farro salad was born. It works perfectly as a simple, flavorful side dish, or a light vegetarian main course. “I got so excited at the farmers’ market. I saw some beautiful carrots; I saw some beautiful blood oranges. On the way home, I said, ‘I’m going to make a special salad.’” —Wolfgang Puck Wolfgang teaches you how to unlock a carrot’s natural sweetness via heavy roasting and how to use carrot tops, something that most cooks usually discard. Elicit the vegetable’s natural, sugar-sweet taste and enhance your farro with an orange yogurt vinaigrette. Vibrant colors and a combination of grain, vegetable, and fruit make this dish tasty to both the palate and the eye. Simple, flavorful, and a star side dish: oven-roasted carrots rely on fresh, high-quality ingredients and a two-part technique to seal in nutrients and highlight simple flavors. Start by selecting firm, vibrant carrots, removing the roots and trimming the tops. Then toss with Kosher salt, freshly ground black pepper, and extra virgin olive oil. Whole carrots placed in a single layer across a baking sheet or sheet pan are ideal for even caramelization. And, they look pretty, too. RECIPE Farro Salad with Roasted Carrots Serving size: 4 servings INGREDIENTS Farro 1 1/2 cups farro 4 cups water 2 tsp salt Vinaigrette 1/2 cup greek yogurt 1 shallot, minced 2 tsp blood orange peel, grated 3 tbsp carrot tops, chopped (can be replaced with mint) Juice of 2 blood oranges 1 tbsp lemon juice Salt and pepper Carrots 10–15 heirloom carrots 1 shallot, cut into quarters 1 garlic clove 1 lemon, cut in half 2 tbsp olive oil Garnish Shaved carrot ribbons Blood orange segments Orange segments Edible flowers Watercress, stems trimmed To Make: Begin by preparing the farro. Combine the water and farro in a medium saucepan. Add 2 tsp of salt. Bring to a boil over high heat. Reduce to medium-low heat, and cover and simmer until the farro is tender, about 15–20 minutes. Drain well, and then transfer to a large bowl and set aside to cool. Now prepare the carrots. Preheat oven to 450°F. Heat the olive oil in a large sauté pan on medium-high heat. Add in the shallot and garlic clove. Add carrots and squeeze lemon over the contents of the pan. Toss the pan to coat carrots. Put the pan in the oven until the carrots are roasted, about 15–18 minutes. Transfer carrots to a plate and let cool. When cool, cut the carrots in halves or thirds, depending on their size. Move on to the vinaigrette. Place the greek yogurt in a medium bowl. Mix in the shallot, blood orange peel, and carrot tops (or, if you’ve opted for it, the mint). Add in the blood orange juice and lemon juice. Mix. Season with salt and pepper. If the vinaigrette is too thick, add more juice. When the vinaigrette is to yo...
About the Instructor
Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.
Featured MasterClass Instructor
Wolfgang Puck
In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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