Fig and Farro Salad with Feta and Harissa

Fig and Farro Salad with Feta and Harissa

Starter 

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

Ingredients

  • Fig and Farro Salad with Feta
  • 4 cups cooked farro
  • ½ cup preserved lemon vinaigrette
  • 1 cup Harissa sauce
  • 8-10 fresh figs (quartered)
  • ½ cup crumbled feta
  • 2 cups lightly packed arugula
  • Salt and pepper
  • 2 Tbsp Sugar
  • ¼ cup chopped toasted pecans
  • Perserved Lemon Vinaigrette (Makes about 3 1/2 cups)
  • 2 Preserved Meyer Lemons
  • 1 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 1 ½ teaspoons chopped fresh parsley
  • 1 ½ teaspoons chopped fresh chives
  • 1 ½ teaspoons chopped fresh thyme
  • 1 ½ teaspoons minced shallots
  • Harissa Sauce
  • 8 dried guajillo chilies (hydrate, stem, remove seed)
  • 8 Arbol chilies (hydrate, stem, seed, remove)
  • ½ tsp caraway seeds
  • ¼ tsp cumin seeds
  • 1 sprig of mint
  • 3 tbs extra virgin olive oil
  • 1 ½ tsp kosher salt
  • 5 garlic cloves
  • Juice of 1 lemon
  • Combine all ingredients and puree. Add hydrated water as needed to puree

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