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Try SavoraAncient Grain Horta Salad with Lemon-Tahini Vinaigrette
A hearty and healthy Mediterranean-inspired salad featuring ancient grains, nutritious wild greens, and a zesty lemon-tahini dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
- Farro or Barley1 cup
- Wild Dandelion Greens (Horta)8 oz
- Pine Nuts1/4 cup
- Tahini2 tablespoons
- Lemon Juice3 tablespoons
- Olive Oil2 tablespoons
- Garlic1 clove
- 2-3 tablespoons Water
- Salt1/4 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Cook the farro or barley according to package directions. Drain and set aside to cool slightly.
Bring a pot of salted water to a boil. Blanch the dandelion greens for 2-3 minutes, until slightly tender. Drain immediately and rinse with cold water to stop the cooking process. Squeeze out any excess water and roughly chop.
Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Watch carefully to prevent burning.
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper. Adjust the water to reach your desired consistency.
In a large bowl, combine the cooked farro or barley, blanched dandelion greens, and toasted pine nuts.
Pour the lemon-tahini vinaigrette over the salad and toss gently to coat. Taste and adjust seasonings as needed.
Serve immediately or chill for later. Garnish with extra pine nuts or a sprinkle of lemon zest, if desired.
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