With the warm spring weather this week, I experimented with two healthy, but super-delicious recipes. In order to get my husband and son on board with an entree salad, it's got to be really satisfying, not just a bowl of vegetables. Both of these fit the bill perfectly, and I can imagine the farro salad being one that I'll take to lots of potlucks, when potlucks are a thing again. It's portable and can be served at room temperature. Double the recipe, and you'll make a LOT. The Seared Ahi salad comes together quickly, and I served it for dinner with some steamed potstickers on the side. Delicious!
Hearty Farro Salad:
Yields: 4 Servings
Prep Time: 10 minutes
Total Time: 25-45 minutes (depending on type of farro used)
*Notes: if using quick-cooking farro, a lot less broth will be needed, and cooking time is only about 10 minutes (follow package instructions). Use about 1 1/2 cups broth and drain any remaining broth after cooking.
Seared Ahi Salad with Sesame-Ginger Dressing:
Yields: 2 generous entree-sized servings
Prep Time (plus marinating time): 1 hour
Cook Time: 2-4 minutes
Total Time: 1 hour 5 minutes
For Marinade and Dressing:
1. In a 2-cup capacity bowl or glass measuring cup, combine soy sauce, sesame oil, honey, rice vinegar, mirin, ginger, garlic, and juice of 1 lime. Whisk together. Add pepper to taste.
2. In a large zip lock bag, add ahi tuna steak. Pour in 1/4 cup dressing. Marinate for 30 minutes (or up to 2 hours). Reserve remaining dressing to use as both salad dressing and a drizzle for the seared ahi.
3. Prepare salad. Combine lettuce, broccoli mix, shredded carrots, sliced bell peppers, and cubed avocado. Toss gently with some of the salad dressing, reserving a bit to drizzle over the seared ahi.
4. In a non-stick or cast iron skillet over medium-high heat, heat pan and add coconut oil. Remove ahi tuna steak from marinade (shaking off excess marinade), and sear for approximately 1 - 2 minutes per side. Cooking time will depend on thickness of ahi steak and how rare you like it. I cooked mine for about 2 minutes total.
5. Slice ahi tuna steak and place onto salad. Drizzle with the remainder of dressing (or to your liking), then top with a sprinkle of sesame seeds and a squeeze of lime.
Hi, I'm Bridget Henry, owner of Hacienda Sonoma, along with my husband, Rick. We searched over 5 years for our ideal location in Wine Country, when I stumbled upon a commercial building that was built prior to the tiny residential neighborhood that had grown up around it, smack in the ♥ of Sonoma Valley. Location, location, location! Lots of work later, it's where we wish we could be all the time, but until then, we love sharing it with the nicest people from all over the world. It's a happy place, and I'm convinced it's because of all the good times and memories that are created there. It's been the best 12 years ever; growing and making wine, and sharing our enthusiasm for all things Wine Country. We can't wait to show you how amazing Sonoma Valley is!