Two Amazing Salad Recipes for Spring

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)
 
INGREDIENTS

• 1 c. whole-grain farro (Trader Joe's sells a quick-cooking farro that works well, too; see notes)
• 2 c. chicken or vegetable broth
• 1 bay leaf
• 2 shallots, thinly sliced
• 1/3 c. extra virgin olive oil
• 2 tbsp. + 1 tsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 2 tsp. honey
• Freshly ground black pepper
• 2 c. lightly packed arugula, roughly chopped into bite-sized pieces
• 2/3 cup dried tart Montmorency cherries
• 1/2 c. shaved parmesan cheese
• 1/4 c. freshly chopped basil
• 2 stalks chopped celery.   
• 1/4 c. toasted pecans, roughly chopped

 
DIRECTIONS

1. In a medium saucepan, combine farro* (see notes for quick-cooking farro), broth, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
2. In the meantime, make fried shallots: in a small saucepan over medium heat, warm oil and add shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, about 10 minutes until golden. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let remaining oil cool.
3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with pepper.
4. Combine cooked farro, crispy shallots, arugula, cherries, parmesan, basil, celery, and pecans. Drizzle dressing over salad and toss to coat.  Salt and pepper, if needed, to taste. 

 
*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
 
INGREDIENTS
            For Marinade and Dressing:

• 1 large Ahi steak, about 1 lb
• 2 Tbsp coconut oil (melted in the microwave about 20-45 seconds)
• 1/4 cup soy sauce
• 2 Tbsp sesame-chili oil (or use plain sesame oil and add some red pepper flakes to taste)
• 2 Tbsp honey
• 2 Tbsp rice vinegar
• Optional: 2 Tbsp Mirin (Japanese rice wine).  If you don't have it, a dry white wine will work.  
• 2 tsp fresh ginger, grated (to save time, I love to use 3 frozen ginger cubes and for the next ingredient, 3 frozen garlic cubes, warmed for 30 seconds in the microwave.  They are a little less potent than fresh, so I use a little more than the equivalent amount stated on the package.)
• 2 cloves fresh garlic, crushed (see above note)
• 1 lime, juiced
• Pepper, to taste

            For salad:

• Broccoli Cole Slaw mix (Trader Joe's sells a bagged broccoli and kale salad mix that's really great -- don't use the dressing packet, but use the sunflower seeds and sliced almonds that come with it.)
• 2 cups mixed baby greens
• 2/3 cup carrots, shredded
• 1 red bell pepper, thinly sliced
• sliced almonds or sunflower seeds, to taste
• 1 avocado, cubed

 

• Black & white sesame seeds, for sprinkling on cooked ahi

• Lime wedge to squeeze over ahi

 
INSTRUCTIONS
 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.