Summertime Farro Salad
 
 
Makes 4-6 servings
Ingredients
Salad:
  • 3 cups water
  • 1 cup farro
  • 2 ears corn
  • 1 cup cherry tomatoes, quartered lengthwise
  • ½ cup frozen shelled edamame, thawed
  • ⅓ cup finely diced red onion
  • ⅓ cup chopped fresh cilantro
  • 2 cups arugula
Dressing:
  • juice of ½ lime
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ½ teaspoon sea salt, plus more, to taste
  • ¼ teaspoon freshly ground black pepper, plus more, to taste
Instructions
Make the salad:
  1. In a medium sauce pan, combine the water and farro. Bring to a boil and then reduce heat to medium. Cover partially and simmer until the farro is tender, about 25 minutes. Drain well and transfer to a bowl to cool.
  2. Meanwhile, heat a grill pan over medium-high heat. Place corn in the pan and cook, turning occasionally, until grill marks are visible, 8-10 minutes. Remove from heat and set aside. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs.
  3. Add corn kernels, tomatoes, edamame, red onion, cilantro and arugula to bowl with farro.
Make the dressing:
  1. In a small bowl, combine the dressing ingredients and whisk until emulsified.
  2. Drizzle dressing over farro mixture and toss gently to combine. Season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/summertime-farro-salad/