Farro Salad with Fennel and Arugula
Chef Art Smith of Washington, DC's Art and Soul restaurant loves to toss whole grains, like farro, into his green salads to make them more substantial. In addition to farro, try this salad with wheat berries, spelt or barley. Most farro is slightly pearled (the white starch shines through the brown hull), so it cooks quickly. If it's not, it may take longer to cook. More Salads with Grains
Art Smith
March 2011
Gallery
Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The farro salad can be refrigerated overnight and served lightly chilled or at room temperature. Fold in the arugula just before serving.
Notes
One Serving: 243 cal, 31 gm carb, 12 gm fat, 1 gm sat fat, 6 gm protein, 6 gm fiber.