Print Options:

Marinated Chickpea and Feta Salad with Farro and Seared Salmon

 1 cup cooked farro
 ½ cup olive oil
 ¼ cup red wine vinegar
 Zest and juice of one lemon
 1 tsp dijon
 2 tsp dried oregano
 ¼ tsp black pepper
 ½ tsp salt
 ¼ cup red onion chopped
 1 garlic chopped
 6 oz feta cheese
 1 cup (15oz) can chickpeas drained and rinsed
 6 small radishes, sliced
 1 cup green beans, steamed
 2 avocado diced
 ¼ cup chopped fresh dill
 Little Leaf Farms lettuce

Place olive oil, vinegar, lemon juice, garlic, zest, dijon, salt, pepper and oregano in a jar and shake to combine.


In a bowl, combine chickpeas, red onion, feta and dill. Add 1/2 of the dressing and stir. Let marinate 20 minutes.


On a large platter, arrange a bed of the salad greens. Top with the farro, chickpea salad, avocado, radishes, pine nuts and green beans. Top with salmon. Check for seasoning. Drizzle with remaining vinaigrette.

Seared Salmon:

Season filets with salt and pepper. In a skillet over medium high heat, add a couple tablespoons of neutral oil (I used vegetable). Place the filets flesh down. Once you put it in the pan, don't fiddle with it because you want it to develop a sear. Let it cook for 4 minutes. Flip it over and cook it for 2 more minutes. Remove from pan.