Farro Salad with Peas, Favas, Arugula and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana an area of forests in northern Tuscany for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries. Ingredients:
6 cups water |
2 cups farro or wheat berries |
5 tablespoons olive oil |
2 1/2 tablespoons red wine vinegar |
1 cup shelled fresh fava beans** or frozen baby lima beans |
1 cup shelled fresh peas or frozen peas |
2 cups fresh arugula leaves, halved |
3 plum tomatoes, seeded, finely chopped |
additional arugula leaves |
Directions:
1. Combine 6 cups water and farro in medium saucepan. Bring to boil. Reduce heat to medium. Cover partially; simmer until farro is tender, about 20 minutes (about 45 minutes for wheat berries). Drain well.
2. Whisk oil and vinegar in large bowl. Season with salt. Add farro; toss. Cool.
3. Meanwhile, cook favas in pot of boiling salted water for 3 minutes. Add peas and cook until just tender, about 1 minute longer. Drain. Cool in bowl of ice water. Drain. Add favas and peas to farro. (Can be made 4 hours ahead. Cover; chill.)
4. Add arugula and tomatoes to farro mixture. Toss to combine. Season generously with salt. Spoon salad onto platter. Garnish with additional arugula.
5. *Farro is sold at some Italian markets; or order from Dean & DeLuca, 800-221-7714. Wheat berries are sold at natural foods stores and some supermarkets.
6. **Available at Middle Eastern markets, some supermarkets and farmers' markets.
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