Print This Recipe
Farro Adds a Toothsome Bite to this Savory Salad
Posted by Peggy on March 30, 2016
Recipe: Tossed Salad with Farro, Cucumbers and Dill
1/3 cup dry farro (you’ll need a cup or so of cooked farro for the recipe)
1 English cucumber, thinly sliced on a mandolin (see above notes)
1 large garlic clove, halved
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
3/4 cup fresh dill, roughly chopped (adding chopped fennel fronds, optional)
8-10 packed cups washed and prepared salad greens
1/2 of a medium-sized bulb fennel, cored and thinly sliced on a mandolin
8 large radishes thinly sliced, mandolin optional
Cook faro according to package directions and let cool.Place sliced cucumbers on a clean towel or paper towels. Season with kosher salt. Let moisture drain for 15 minutes.
Rub salad bowl interior with one half of the clove of garlic. Mince the other half. Whisk minced garlic, oil, lemon juice and dill together in salad bowl. Stir in one cup (or more to taste) of the cooked farro into the dressing. Pat cucumbers dry and stir into the mixture. Season to taste with freshly ground pepper. (Note: if you like salads lightly dressed, remove some of the dressing and reserve for another salad or add additional salad greens to recipe.)
Toss greens, fennel, and radishes into the vegetables and serve.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.