Farro Salad with Fennel and Arugula

By á-174535

Ingredients

• 1 1/2 cups farro (10 ounces)
• 3 tablespoons flax seed or sunflower seed oil
• 2 garlic cloves, minced
• Finely grated zest and juice of 1 lemon
• 1 fennel bulb—halved, cored and cut into 1/4-inch dice
• 1/2 cup chopped parsley
• Salt and freshly ground pepper
• 4 packed cups arugula leaves

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.

In a large bowl, whisk the oil with the garlic and lemon zest and juice. Add the cooled farro and toss well. Add the fennel and parsley and season with salt and pepper. Just before serving, fold in the arugula.