This salad has all the color, texture and flavor necessary to qualify it as a main course dinner entree. The farro really is the star of the plate, and one of the most satisfying toothsome grains out there.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons minced shallots
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- Zest from 1 lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt
- 1/2 cup white wine vinegar
- 1 1/2 cups farro
- 2 teaspoons extra-virgin olive oil
- 1 pound jumbo shrimp, peeled and deveined, tails removed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 pint cherry or grape tomatoes
- 2 cups baby arugula, loosely packed
- 1/4 cup toasted and salted pumpkin seeds
- 4 ounces feta cheese, crumbled from the block
- 2 tablespoons basil chiffonade
- Freshly ground black pepper
Instructions
- Make the vinaigrette: In a bowl, whisk together the shallots, honey, mustard, lemon juice and zest. Let sit for about 10 minutes. Whisk in the oil until emulsified. Season with salt and pepper and set aside.
- Cook the farro: Fill a large saucepan with 6 cups of water and bring to a boil over medium heat. Add 1 tablespoon of salt and the vinegar. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, put into a large mixing bowl and immediately stir in about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
- Cook the shrimp and tomatoes: Heat a large nonstick skillet over medium-high heat. Add the oil. Sprinkle both sides of the shrimp with salt, pepper and the sugar. Sear the shrimp in the pan until cooked through and no longer opaque, about 2 minutes per side. Transfer the shrimp to a plate and add the cherry tomatoes to the pan. Sauté until just blistered, about 5 minutes total. Season with salt and pepper.
- Assemble the salad: Add the arugula, half of the tomatoes, the pumpkin seeds and half of both the feta and basil to the farro. Drizzle with more vinaigrette. Gently toss so as to not burst the tomatoes. Transfer to a serving bowl. Top with the shrimp and remaining tomatoes. Sprinkle with the remaining feta and basil and a couple of grinds of pepper. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 139 mg |
| Sodium | 636 mg |
Reviews
This was so yummy. I substituted toasted pecans for the pumpkin seeds. The shrimp and farro works so well together.
This was fantastic. Only thing I would do next time is half the salt it says to put in the farro. I thought 1 TBS was kind of alot and I thought it was too salty. I also assembled plate by plate (versus one big dish.)
I’m just wondering why the vinegar in the water with the farro
Watched Jeff Mauro make this today on the Kitchen…so glad I did. Delish !!
Next time I will pre-prep so that it’s almost as easy as when I saw Jeff do it.
Instructions are great. I wouldn’t change a thing….although I probably used more shrimp. Farro and dressing are made for each other.
Next time I will pre-prep so that it’s almost as easy as when I saw Jeff do it.
Instructions are great. I wouldn’t change a thing….although I probably used more shrimp. Farro and dressing are made for each other.
The farro added that meaty texture. On purpose, I overcooked shrimp 1 minute for texture. No sugar. Pumpkin seeds made it. In my permanent rotation
This is a beautiful salad and the flavors are amazing. The only thing I did differently was to sauté the shallots just a few minutes. I’m not a fan of raw. I will be making this recipe often. I forgot to buy arugula, so used spinach. Fabulous. I love arugula, so will do it that way next time.
This is a really delicious dish! My husband doesn’t always like other grains like quinoa and he didn’t mind the farro! It didn’t make awesome leftovers would be my only complaint!
Healthy and Delicious!
I cooked the farro a really long time because my family doesn’t like anything al dente.
We all LOVED this dish!
I cooked the farro a really long time because my family doesn’t like anything al dente.
We all LOVED this dish!
This was a total hit! We are dairy free and made this with violife feta. Amazing! Adding this to our list of favorites.
Delicious!! Comes together very quickly. Has over the top sight appeal & tastes even better! Another winner, Jeff!