Farro Salad

Ingredients

• Organic Italian Pearled Farro

  Nature's Earthly Choice

  200g

• Salt

  Table

  1 tsp or 6g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Olive oil

  Salad or cooking

  20g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Arugula

  Raw

  2 cup or 40g

• Parsley

  Raw

  1 cup or 60g

• Spearmint

  Fresh

  1 cup or 91g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Radishes

  Raw

  1 cup slices or 116g

Directions

1. In A Medium Saucepan Bring Farro, Salt, Bay Leaves And Broth To A Simmer. Simmer Until Farro Is Tender And Liquid Evaporates, About 30 Minutes. If All The Liquid Evaporates Before The Farro Is Done, Add A Little More Water. Let Farro Cool, Then Discard Bay Leaves.
2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
3. Add Farro And Mix Well. This Salad Base Will Keep For Up To 4 Hours At Room Temperature Or Overnight In The Refrigerator (bring To Room Temperature Before Serving). Just Before Serving, Fold In Arugula, Herbs, Tomatoes, Radish, And Flaky Salt To Taste.

Similar Foods

• Farro Salad
• Apple Farro Salad
• Farro & Tomato Salad with Crispy Capers
• Mediterranean Farro Salad with Spiced Chickpeas
• Farro & Pea Salad with Lemon Dressing