Meatless Monday Daily Recipe: Farro, Tangerine and Mint Salad
Happy Monday! On this chilly winter morning it only seems right to feature a seasonal fruit: the tangerine. This beautiful little fruit is actually a variety of mandarin orange from China, which made its way to Europe and North America in the nineteenth century via Tangier.
The tangerine’s sweet-tart flavor is great in salads and adds a subtle citrus flavor to fresh-baked goods. Arguably, the best way to eat tangerines is straight out of the peel. The peak season for buying tangerines is from late November to early March. When buying tangerines look for a deep yellow or orange color, which is the best sign of a fresh, mature, good-flavored tangerines. Stay away from the tangerines that have blemishes or soft spots on them.
After purchasing them, set aside as many tangerines as you need for the next few days only. Rinse them off under cold water and dry them completely with a cotton towel. Be sure to keep them out of direct sunlight.
If you want to save them for more than just a few days, place them in the refrigerator immediately upon rinsing and drying them off.
So what to do with your tangerines (besides snacking on them whenever possible)?
We like the idea of combining it with fresh mint and farro in a light salad. The chewy texture of the farro, combined with the bright flavors of lemon and tomato make for a perfect dinner salad. Happy eating!
Farro, Tangerine and Mint Salad
adapted from: Martha Stewart
- 2 1/2 cups cooked farro, tossed with 1 tbs fresh lemon juice while warm
- 2 tsp finely grated lemon zest, plus 1 tbsp and 1.5 tsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 3 oz crumbled goat cheese (optional)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh mint
- 1 cup tangerine slices
- Salt and pepper to taste
Start by making the farro. Add one cup farro to 2.5 cups salted water. Bring to a boil, then reduce the heat and simmer the grain with a closed lid for 15-30 minutes or until tender. Drain any left over water.
Toss with fresh lemon juice and oil. Let cool completely.
Stir in cheese, tomatoes, tangerines and mint. Season with salt and pepper. Refrigerate until ready to serve.