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Farro Salad with Creamy Avocado Lemon Dressing
Nb persons: 6
Yield: 1/2 cup
Preparation time: 15 minutes
Total time: 45 minutes
Source:
| 1 cup | farro |
| 3 cups | water |
| 1 cup | apple cider |
| 1 tsp. | kosher salt |
| 2 | bay leaves |
| 1/2 cup | shredded Parmesan cheese |
| 2 cups | arugula |
| 1 cup | parsely leaves, torn |
| 1/3 cup | thinly sliced radish |
| 1/2 cup | Creamy Avocado Lemon Dressing |
| In a medium saucepan, bring farro, water, apple cider, salt, and bay leaves to a boil and lower heat to a simmer. Simmer until farro is tender and liquid is absorbed, about 30 minutes. Let farro cool, then discard bay leaves and drain any leftover water from cooking. | |
| While farro cooks, prepare the remaining salad ingredients as well as the Avocado Lemon Dressing. | |
| In a bowl, combine farro and Parmesan and mix well. Mix in 1/2 cup dressing. Just before serving, fold in 1/2 of the arugula, parsley and radish. Mix together the remaining arugula, parsley and radish and divide between 6 plates. Divide farro mixture between the six plates and serve immediately. | |
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