Farro and Fava Salad with Toasted Fennel and Coriander
I don’t really like dates. I’m not exactly sure what it is. They are quite sweet but I enjoy other things that have a comparable sweetness.
One day, for reasons that are still unclear to me, I discovered about 3 packages of dates loitering in the pantry. Sigh. I despite food waste and love a good challenge. The gauntlet had been thrown down. How could I use these up in a way that I actually wanted to eat? The second, self imposed challenge was not to make a dessert. That’s the easy way and I was opting for the road less traveled.
Whenever I‘m building a recipe I typically focus on 1-3 ingredients as the star(s) and then bring in supporting actors to compliment. Since the sweetness of dates was putting me off, I thought about ways to mitigate it. Cue sour and pungent flavors in the form of toasted spices, herbs and lemon. Fresh favas for some vegetal perkiness for good measure.
The date syrup might seem like a head scratching addition based on what I just shared. I get it. However, the small amount blends and ties the salad’s flavors together. It’s needed because not every bite of this salad isn’t going to have date pieces in it.
INGREDIENTS
1 c farro
1 Tbsp + 2 tsp salt, divided
2 ½ c fava beans
1 ½ tsp coriander seeds
1 ½ tsp fennel seeds
~½ c minced fresh herbs (see NOTES)
6 Deglet Nour dates, pitted and thinly sliced about ⅓ c
¼ c olive oil
1 medium lemon, juiced
2 tsp date syrup
DIRECTIONS
In a medium saucepan add farro, 1 tsp of salt and cover with water by at least 2”. Cover and cook over medium high heat. Once the water is boiling, reduce to a simmer and continue to cook until the farro is tender, about 20-25 minutes. Drain and set aside in a large bowl.
Fill a large pot 75% full of water. Cover and bring to a boil over high heat. While waiting, set up an ice bath. Fill a large bowl with ice and at least halfway full of water.
Once the water is boiling, add 1 Tbsp of salt and the fava beans. Simmer gently for 30-60 seconds. The beans will turn a vibrant green color. Test one to check that it is tender but not mushy. Drain beans and transfer to the ice bath to halt cooking. Peel beans and add them to the same bowl as the farro. Discard the skins.
Heat a small pan over medium low heat. Add coriander and fennel and lightly toast for 2-3 minutes until they smell fragrant. Set aside to cool for a few minutes.
Transfer spices to a mortar and pestle, spice grinder or small food processor. Add the remaining 1 tsp of salt. Pound until the mixture looks similar to coarse sand. Add to the farro and favas.
Add the remaining ingredients and gently stir to combine. Taste and adjust seasonings.
Serves: 6-8
NOTES
If you don’t have dates on hand consider substituting raisins, dried cherries or prunes.
Ideal herbs to consider including are: parsley, mint, dill and chervil.
This will keep in the refrigerator for 5-7 days.
For deeper flavor consider sauteing or even roasting the fava beans.
If you don’t have fresh favas consider making this recipe with peas, edamame or green beans.