Do you eat farro? I do. In fact, I’ve been eating so much recently I could have dressed up as a farro grain for Halloween.
I should seriously consider switching out that fish for a few farro grains to feed the shark. For real.
As you may remember, I went on a healthy eating binge prior to going to Europe.
This included some experimentation with some salads and a few other dishes. This salad was one of the standout dishes that I made.
Complex flavors and very easy to make. Better yet, it’s warm and quite suitable for the winter chill that is coming our way.
Farro Salad Deconstructed
This salad has prominent salty and savory flavors. The healthy part about this dish is the farro. Farro is filling and has plenty of fiber, carbohydrates, and protein to make for a complete meal.
I like to think of farro as the vehicle for all the goods we throw on top of it. You know, like oatmeal and all the stuff that gets topped with. Therefore, farro is quite versatile in cooking.
Here is what I thought of each of the ingredients for the salad-
- Prosciutto – perfect flavor, salty and delicate. You could sub with another cured salty meat or even steak, but that might be a little too much protein.
- Pecorino Romano shavings – very tasty, if you don’t have it you could sub with parmesan
- Green olives – adds more salty flavors to help season the farro, you could use any type, but I had green on hand
- Roasted fennel – slightly sweet with hints of licorice
- Arugula – contrasts the salty flavor with peppery, crunchy leaves
- Farro – warm, soft, and chewy, the heart of the dish
In summary, if you are looking for a new way to use farro. This could be it! Next time I make this I am going to double it for sure.
If you want to learn more about farro, check out this article at NPR. It gives you a little history and some information on the different types (e.g. whole, semi-pearled and pearled farro).
In case you missed them, here are some of my other farro recipes!