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Shrimp And Farro Salad
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 1 hr 10 min
- Prep:
- 15 min |
- Inactive Prep:
- 10 min |
- Cook:
- 45 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
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.
Serves: 6; Calories: 352; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 27 grams; Total carbohydrates: 31 grams; Sugar: 3 grams; Fiber: 6 grams; Cholesterol: 153 milligrams; Sodium: 473 milligrams