Recipe: Spinach Salad With Feta and Toasted Farro
A protein-rich lunch from Bond Street's Vic's New York
Harnessing the historic urban architecture of the neighborhood, Equinox’s newest Bond Street outpost just so happens to be nestled amongst some of the very best restaurants in New York City. That’s why Furthermore rounded up three fresh and filling recipes perfect for pre- or post-workout eats, courtesy of our culinary neighbors. Below, a protein-rich spinach salad; also in the series, The Smile's pre-workout parfait and Lafayette's grilled flat iron steak.
Spinach Salad, Feta, Toasted Faro, Grilled Onions, Calabrian Chilies
Courtesy of: Vic’s New York
This dish was conceived during training for Chef Cycle, a 300-mile bike ride for Share Our Strength, No Kid Hungry. “It's a filling, protein-rich, and healthy dish that you don't get bored eating. The charred onions supply intensity and there's a nice amount of heat from Calabrian chilies that pairs well with the nuttiness and crunch of the toasted almond. The feta cuts the chilies and red wine vinegar with its creamy and briny flavor," says Hillary Sterling, chef at Vic’s New York.
7 Tbsp (or 3 1/2 ounces) farro
1/2 cup baby spinach
4 Tbsp sheep’s milk feta
2 Tbsp almonds, toasted and chopped
1/2 bunch grilled scallions
1 Tbsp crushed Calabrian chilies
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
Juice of 1/2 a lemon
Parsley to garnish
Directions: Preheat a gas grill to medium-high heat, brush scallions with a drizzle of olive oil and grill until slightly charred, about 2 minutes per side. Remove from heat and let cool.
Heat oven to 375°F. On a baking sheet, spread farro in a single layer and bake until brown and fragrant, 5-8 minutes; transfer to a medium sauce pan over medium-high heat, covered with water 2 inches above grains and cook until soft and chewy, 30 minutes; strain into a large bowl.
In same bowl, toss farro with spinach, feta, almonds and grilled green onions. In a small bowl, whisk together chilies, vinegar and juice; whisking constantly, add remaining oil and season with salt and freshly ground black pepper.
Toss farro salad with dressing, to taste and garnish with parsley.