Adapted from a New York Times recipe
This hearty grain salad can serve as a side dish or a main course. It is packed with fiber and vitamin-rich dark leafy greens. You can also try several substitutions to use up other vegetables in your refrigerator. Try substituting blanched green beans or asparagus for the tomatoes or chopped red cabbage for the radishes.
1 cup farro
1 teaspoon kosher salt, divided
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, shaved
1/2 cup sunflower seeds
2 cups torn leafy greens such as spinach or arugula
1 cup parsley or basil leaves, chopped
1 cup mint leaves, chopped
¾ cup halved cherry or grape tomatoes
⅓ cup bagged shredded cabbage or thinly sliced radishes
1. In a medium saucepan, bring farro, 1/2 tsp salt, and 2 1/2 cups water to a simmer. Simmer, covered, 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.
2. In a salad bowl, whisk together olive oil, lemon juice and remaining 1/2 tsp of salt.
3. Shave Parmesan cheese with a vegetable peeler (if not already purchased shaved) and add to dressing.
4. Add farro and sunflower seeds and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator.
5. Fold in greens, herbs, tomatoes and cabbage.
This information is per serving.
