Sicilian Farro Salad with Orange and Fennel

Rinse the farro under cold running water, then place it in a pot with plenty of lightly salted water. Bring to a boil, then simmer over gentle heat for about 25–30 minutes until pleasantly chewy (al dente). Drain thoroughly and spread onto a tray to cool to room temperature.

Wash the fennel and set aside the delicate fronds (resembling dill) for garnish. Cut the bulb in half, remove the tough core, and shave or slice it paper-thin.

Cut the peel off the oranges with a sharp knife, making sure to remove all the bitter white pith. Use a sharp knife to cut out the clean fruit segments (fillet them), and thoroughly squeeze the remaining membranes into a small bowl to extract the pure juice – you will use this for the dressing.