Legal Seafood Farro Salad Recipes

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MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS



Mediterranean Farro Salad with Arugula and Walnuts image

Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 12

1 cup dry farro
kosher salt
2 cups baby arugula
1 cup cherry tomatoes, (halved)
2 green onions, (trimmed and chopped)
1 bell pepper (any color), (cored and chopped)
¾ cup walnut halves/pieces
½ cup chopped fresh parsley
1/4 cup chopped fresh mint
¼ cup chopped fresh dill
Feta cheese, (to your liking)
5 tablespoons Homemade Greek salad dressing,

Steps:

  • Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
  • Make the dressing using this Greek salad dressing recipe.
  • Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

LEGAL SEAFOOD FARRO SALAD



Legal Seafood Farro Salad image

Categories     Rice     Salad

Number Of Ingredients 8

1 pound cooked farro
1 cup chopped toasted pistachios
1/2 cup craisins
1 cup cider vinegar
1/2 cup maple syrup
1/2 lemon
2 teaspoons dijon mustard
2 cups olive oil

Steps:

  • Combine cider vinegar, maple syrup, lemon juice and mustard in a bowl.
  • Whisk in olive oil. Add chopped sage and season with salt and pepper for dressing.
  • Combine farro, pistachios,craisins and 6 oz maple cider dressing.

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