Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Shrimp And Farro Salad
Total:
1 hr 10 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 cup semi-pearled farro
  • Water, to cook farro
  • Salt, for water
  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh parsley leaves
  • 1 pound cooked shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 large bunch watercress, washed well and stemmed
  • Kosher salt and freshly ground black pepper

Directions

Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.

Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.

Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.

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