Farro Salad - A Family Favorite
I discovered this salad on a family ski holiday in Colorado. I am always on the lookout for a salad without cheese (no easy feat!) and I came across this salad on the menu at our hotel. It immediately became a family favorite. So on returning home, I was tasked by my family to recreate it. As it is not often that I find a healthy meal that all my children like, I was happy to oblige.
To be honest, it was not really very difficult. It is just a Mediterranean base of olive oil, lemon juice, mint and red onion tossed with some greens, farro and a sprinkling of pistachios, which enhances its nutty flavor.
Sometimes we eat the salad with grilled meat but most of the time we are happy just eating it on its own for a great vegetarian meal.
I don't have an exact recipe but don't worry, there is very little you can do wrong. Add what you like, take out what you don't. You can add feta, chick peas or what ever else you love in salad. The only thing I would say is to use fresh ingredients and make sure your greens are fairly dry so that the salad is not watery. Other than that, have fun with it.
The measurements are extremely flexible and are there for guidance only. Use as much or as little of each ingredient as you like. Taste and adjust until perfect. Really, you can't mess this up. I have also given step by step instructions but you can actually just throw everything into a bowl, toss it and serve.
So, here goes. I am no food blogger so please accept my apologies for the photos - or lack thereof.
What you will need (serves 4-6):
1 - 1 1/2 cups uncooked Farro (I use Nature'e Earthly Choice)
1/2 - 1 English Cucumber, seeded and chopped
1/2 Red Onion, dices
Large handful of Mint, chopped
4 -6 cups Arugula, chopped if desired
1/4 cup ground Pistachios
1/4 cup Olive Oil
Juice of 1/2 - 1 lemon
Pepper and Salt
Cook the farro according to the directions on the package. Drain and let cool. You can serve the salad with warm farro as well. Just eat it quickly to avoid the greens wilting.
Cut the cucumber down the middle lengthwise and scrape out the seeds with a spoon. Cut into cubes.
Dice the red onion and chop the mint.
Add olive oil and lemon juice to a large bowl. Add the lemon juice until you have the desired flavor for your dressing. Add pepper and salt. Add chopped mint, cucumber and red onion. Mix.
Add arugula. If your kids, or you, are not fans of the long leaves, you can chop the arugula before adding it. Mix into the other ingredients. Add farro. Mix. Adjust seasoning as necessary.
Top with chopped pistachios. Voilà!