Serves 4
DRESSING
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange rind
Salt and pepper, to taste
¼ cup vegetable oil
1. In a bowl whisk the vinegar, orange juice, orange rind, salt, and pepper.
2. Gradually whisk in the vegetable oil until the mixture emulsifies. Taste for seasoning and add more salt and pepper, if you like.
SALAD
4 split bone-in chicken breasts, skin intact (about 3 pounds total)
Juice of ½ orange
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salt and pepper, to taste
½ cup farro
2 navel oranges
5 ounces fresh baby spinach, tough stems trimmed
¼ red onion, cut into fine strips
1. Set the oven at 500 degrees.
2. In a baking dish, combine the chicken, orange juice, soy sauce, vegetable oil, salt, and pepper. Turn the chicken in the mixture, then set skin side down. Set aside for 30 minutes.
3. Turn the chicken skin side up. Roast for 25 to 30 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees.
4. In a dry skillet, toast the farro, shaking the pan constantly, for 3 to 4 minutes, or until it is fragrant. Meanwhile, bring a large saucepan of salted water to a boil. Remove the saucepan from the heat, add the farro — the water will bubble up — and return to the heat. Simmer for 12 to 15 minutes, or until the grains are tender but still have some bite. Drain into a sieve and set the sieve in the saucepan. Cover with a clean towel and the lid; let it sit for 10 minutes. Tip the farro into the saucepan and stir 1 tablespoon of the dressing into it.
5. Cut a slice from each end of an orange. Set one flat side down on a board. Using a serrated knife in a sawing moton, and curving it around the orange, remove the rind and pith from top to bottom. Repeat with the other orange; cut them into slices.
6. Remove the chicken from the bones in large pieces and cut into slices.
7. On each of 4 large plates, arrange spinach, farro, chicken, oranges, and red onion. Spoon dressing on top. Sheryl Julian
Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.
