Farro Arugula Salad takes some of your favorite seasonal produce and makes a fantastic dish. Perfect as a side or a delicious lunch.
I get stuck in food ruts often. My kids will often let me know by exclaiming loudly the number of times we've had some variation of tortillas-meat-cheese-vegetables in the past two weeks (> 5). Ahem. I mean, fajita leftovers become nacho toppings become rice bowl fixings. Rinse and repeat.
Last year it was a red wine vinaigrette that I poured over fresh greens, green beans and tomatoes, made pasta salad from, served over quinoa, and more.
Last month we embraced the rice bowl, eating steaming bowls topped with avocado slices, pickled cabbage, and hot sauce day in and day out until spring arrived with a plethora of new produce and full stop.
There's a new food rut in town, one with bunches of baby greens, fresh herbs, the most perfect tender radishes, and lemon vinaigrette. It's nutty and chewy, vibrant, full of flavor, and it has a bit of bite from the peppery arugula. You can find the leftovers in the fridge for tomorrow's lunch, and when they're gone, you bet I'll be stirring up another pot of farro for tonight's dinner.
The key to this salad being quick and easy is using pearled farro, which cooks quicker than its whole grain counterparts. Trader Joe's sells a 10-Minute variety, and many stores carry pearled or perlato farro.
However, if you want that whole grain with all the bran, simply make your farro ahead of time, rinsing it after cooking and spreading it on a baking sheet to dry before transferring it to an airtight container and storing in the refrigerator. Then you can simply pull it out, toss with your dressing and fresh vegetables, and consume.
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