Fresh Basil Salad

11 ingredients
4 steps

Ingredients

  • 8 ounces goat cheese
  • 1 cup farro toasted
  • 6 cups fresh basil leaves lightly packed
  • 6 cups red-leaf lettuce lightly packed torn
  • 2 fennel bulbs medium, trimmed, halved, cored, and very thinly sliced, 2 cups
  • 2 cups fresh raspberries
  • 1 red onion large, sliced, 2 cups
  • 1/3 cup champagne vinegar
  • 1/3 cup walnut oil
  • 1 tablespoon honey
  • salt and ground black pepper

Directions

  1. 1
    Use a cookie scoop, shape the goat cheese into 1-inch balls. Roll balls in farro to coat. Cover and chill until serving time.
  2. 2
    For salad, arrange basil, lettuce, fennel, raspberries and onion on a platter. For dressing, in a screw-top jar combine the vinegar, oil, honey. Cover; shake to combine. Season to taste with salt and pepper. Arrange cheese balls over salad and drizzle with dressing.
  3. 3
    From the Test Kitchen Toasted Farro: To toast farro, cook 1/2 cup farro according to package directions. Drain well. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add farro. Cook and stir frequently until toasted, about 8 minutes. Cool.
  4. 4
    Nutrition Facts (Fresh Basil Salad) Per serving: 297 kcal cal., 18 g fat (7 g sat. fat, 6 g polyunsaturated fat, 4 g monounsatured fat), 22 mg chol., 236 mg sodium, 23 g carb., 6 g fiber, 8 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

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