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Tuscan Farro Salad with Balsamic Onions & Burrata
(0)
40 min
Under an hour
Knuspr-Küche
Nussiger Farro trifft auf samtig-karamellisierte rote Balsamico-Zwiebeln, frischen Rucola, geröstete Pinienkerne und herrlich cremige Burrata. Ein italienischer Feinschmecker-Salat für die goldene Herbstzeit.
Preparation method
Cooking the farro
Thoroughly rinse the spelt (farro) under cold water in a sieve. Cook in plenty of boiling salted water according to package instructions for about 20 to 25 minutes until al dente. Then drain, allow to steam off briefly, and leave to cool in a large bowl until lukewarm.
Braising onions & toasting pine nuts
Peel, halve, and cut the red onions into thin strips. Heat 1 tablespoon of olive oil in a wide pan and gently sauté the onion strips over medium heat for about 8 to 10 minutes until soft and translucent.
Add the honey and balsamic vinegar to the onions. Simmer gently over reduced heat for about 4 to 5 minutes until the onions caramelize beautifully and turn glossy. Season with a pinch of salt and pepper, then remove from the heat.
Chef's tip
The salad is particularly aromatic if the caramelized onions are folded into the spelt while still lukewarm – this allows the grains to absorb the balsamic flavor perfectly.
The salad is ideal for office meal prep: simply pack the arugula and burrata separately and fold them in fresh just before eating.
Ingredients
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