Monday, 9 September 2013

Strawberry and Farro Salad with Bresaola, Goat's Cheese and Candied Pecans


I made an utterly delicious salad without corn in it. Mark this day down in your diary folks.

NOTE: You don't have to make the candied pecans yourself, you can use store-bought, but don't leave them out of the salad. Also, if you don't make them now, promise me you'll make them some time, they're life changing.

Strawberry and Farro Salad with Bresaola, Goat's Cheese and Candied Pecans
Serves 4

For the Salad:
1/2 cup farro
4 handfuls of mixed salad leaves
12 large strawberries, quartered
8 very thin slices of bresaola
50g soft goat's cheese, crumbled (I used an ash covered goat's cheese)
1 cup candied pecans (store-bought or home made - recipe below)
Small handful of basil leaves, torn

For the Dressing:
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt flakes
Freshly ground black pepper
3 tablespoons extra virgin olive oil

Make the Dressing:
Put all the dressing ingredients into a bowl and whisk to combine.

If you are making the Candied Pecans, this is what you do:
1 egg white
1/4 cup caster sugar
1/4 teaspoon chilli powder
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 cup pecans

Preheat the oven to 150 degrees C. Butter a large baking tray.

Whisk the egg white until it is foamy - a minute or so. Add the sugar, spices and salt. Whisk until the mixture becomes thick - a minute or so. Add the pecans and stir until they are coated. Using a fork, transfer the nuts to the prepared baking tray, leaving spaces between them. Discard the leftover batter.

Bake for 30 minutes, until golden brown and toasted - your house will smell divine - you're welcome.

Cool completely on the baking tray. They will just pop of the tray if you get a spatula under them, or twist them off with your fingers. You can store them for 3 days in an airtight container.

Assemble the Salad:
Put the salad leaves into a large bowl and sprinkle with 1 tablespoon of dressing. Toss to coat and then arrange the dressed leaves on a serving platter. Sprinkle the cooked farro over the leaves.

Put the strawberries into the bowl and toss them with a couple of teaspoons of dressing. Arrange them ontop of the salad.

Tear the bresaola up and place pieces around the salad. Sprinkle with the cheese, pecans and basil leaves. Drizzle with the remaining dressing,


  1. This is a gorgeous thing! What a great combo of some amazing ingredients too. I could eat that whole plate!

  2. Okay, you're really good to turn a salad into a mouth-watering meal that I really want to do!! :)

    1. Thanks Gabrielle. It's a lovely light meal, leaving a little room for dessert (and they are the best kind of meals after all.)

  3. This looks fabulous! Agreed that the candied pecans are not to be missed!

    1. Thanks Marie. I should have made a double quantity of the candied pecans. I'd eaten have before I assembled the salad.

  4. Wow - this looks like the perfect late Summer dinner salad! Delish!

    1. Thanks Jessica. Soon you'll be eating comforting winter meals while I'm in the middle of summer. These cross-over periods mean we actually crave the same food at the same time - except chocolate which is essential in any season... or hemisphere.

  5. Oh yum! I might make this. Maybe with corn in it, as it seems to be missing something...
    (just jokes. Looks DIVINE Jen. I want a week's supply!)

    1. I swear cannot go a day without whacking corn into some dish or other - I think I need an intervention. haha