
Growing Chefs! Ontario Winter Salad with Farro, Spinach, Pickled Celeriac, Pear and Ginger Cider Vinaigrette
Winter Salad with Farro, Spinach, Pickled Celeriac, Pear and Ginger Cider Vinaigrette
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Ingredients
Vinaigrette
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel and the celeriac. In a small pot, combine vinegar, water, thyme, peppercorns, sugar and salt. Bring the mixture to a boil over high heat, then add the celeriac and turn off the heat. Let cool to room temperature. julienne
For the vinaigrette, peel and then mince the ginger using a rasp, or alternatively a chef’s knife. In a bowl combine vinegar, ginger, mustard and maple syrup. Whisk these ingredients together, and continue whisking while slowly streaming in the grapeseed oil. Add the cinnamon, and adjust seasoning with salt.
In a pot of salted water, add the farro and bring to a boil. Turn the heat down to low and allow to simmer for 15 – 20 minutes. Check the texture of the farro as different types can vary quite a bit in cooking time, up to 35 minutes. Once the farro is an texture, drain off and allow to cool to room temperature. al dente
Peel the pears and remove the core. Slice thinly.
Get Cooking!
In a large bowl, combine the spinach with the sliced pears and farro. Add the dressing and mix gently until all is combined. Season with salt and pepper.
Drain off the celeriac and the salad with it. garnish

Growing Chefs! Ontario Recipe
Winter Salad with Farro, Spinach, Pickled Celeriac, Pear and Ginger Cider Vinaigrette

Ingredients
Vinaigrette
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel and the celeriac. In a small pot, combine vinegar, water, thyme, peppercorns, sugar and salt. Bring the mixture to a boil over high heat, then add the celeriac and turn off the heat. Let cool to room temperature. julienne
For the vinaigrette, peel and then mince the ginger using a rasp, or alternatively a chef’s knife. In a bowl combine vinegar, ginger, mustard and maple syrup. Whisk these ingredients together, and continue whisking while slowly streaming in the grapeseed oil. Add the cinnamon, and adjust seasoning with salt.
In a pot of salted water, add the farro and bring to a boil. Turn the heat down to low and allow to simmer for 15 – 20 minutes. Check the texture of the farro as different types can vary quite a bit in cooking time, up to 35 minutes. Once the farro is an texture, drain off and allow to cool to room temperature. al dente
Peel the pears and remove the core. Slice thinly.
Get Cooking!
In a large bowl, combine the spinach with the sliced pears and farro. Add the dressing and mix gently until all is combined. Season with salt and pepper.
Drain off the celeriac and the salad with it. garnish