While we’re on the topic of farro, here’s another way to enjoy it. In my last post, Farro Salad with Green Olives, Hazelnuts and Raisins, farro is the focal ingredient. In this Smoked Salmon, Farro & Goat Cheese Salad, it’s an accessory.
Both salads are hearty enough to stand alone as a meal and they’re so different, you can serve them the same week as I like to do. Just cook extra farro for the first one and you have a head-start on the next. With the flavor and texture variety at play here, every bite is different: peppery arugula, salty-rich smoked salmon, bitter radicchio, nutty farro, crunchy walnuts, creamy goat cheese. If you plan to eat this over a couple of days, be sure to store the ingredients separately and assemble just before serving.
Smoked Salmon, Farro and Goat Cheese Salad
- 1/4 cup sour cream or plain yogurt
- 3 ounces soft goat cheese divided
- juice of 1 Meyer lemon
- 1 teaspoon milk or more
- 2 green onions finely chopped
- salt and freshly ground black pepper
- 5 ounces mixed baby greens
- 1/2 head radicchio coarsely chopped
- 5 ounces smoked salmon broken up into bite-size pieces
- 1/4 cup toasted walnuts coarsely chopped
- 1/2 cup cooked farro
To make the dressing: Whisk together sour cream or yogurt, 1 ounce of the goat cheese and lemon juice. Whisk in milk, one teaspoon at a time, until dressing reaches the consistency you're after. Whisk in green onions and season to taste with salt and pepper. Set aside.
On a large serving platter, scatter mixed baby greens and radicchio in an even layer. Sprinkle smoked salmon, walnuts, farro and remaining goat cheese evenly over the top. Drizzle with dressing and serve.
Note that cooking time does not include time to cook farro.