Warm Farro Salad With Fennel, Arugula, Prosciutto, and Pecorino
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Units
Scale
- 1 1/2 cups farro (wheat berries, spelt grains, or farro grains)
- 1 bulb fennel (trimmed, decored, and cut into 1in pieces)
- 4 tablespoons extra-virgin olive oil
- 1 bag baby arugula
- 1/4 cup green olives (drained)
- 4 slices prosciutto (chopped into little pieces)
- 1/4 cup pecorino romano (shaved into thin slices with a vegetable peeler)
- 1 whole lemon (zested and juiced)
- 2 teaspoons whole grain or dijon mustard
- freshly ground black pepper (to taste)
Instructions
- Adjust oven rack to middle position and preheat oven to 375°F. Meanwhile, clean and chop fennel into 1 inch pieces. Place chopped fennel into a bowl and coat with 1-2 tablespoons olive oil. Season with salt and pepper.
- Place fennel on a baking sheet and roast, turning at least once. Roast for 30-40 minutes or until fennel is a light golden-brown color.
- Remove fennel from oven and set aside.
- While fennel is roasting, cook farro according to package directions, but without salt!!
- Once farro is done, drain if needed and keep warm. Once fennel is ready, combine the farro and fennel in a mixing bowl and add prosciutto and olives.
- On individual salad plates, layout a bed of arugula. And add the farro mixture on top of the arugula. Top with shaved pecorino, more prosciutto and fresh cracked pepper.
- In a small bowl, combine lemon juice, lemon zest and 1/4 cup olive oil and mix. Pour this dressing over the salad and serve!