Farro Salad with Preserved Lemon, Basil & Edamame
A delicious and healthy salad filled with edamame, mint, basil, tomatoes and arugula, tossed in a bright preserved lemon dressing.
- 1 c. Farro (dry)
- 2 1/2 c. water
- 1/2 tsp. kosher salt
- 1 Tb. preserved lemon rind, rinsed, dried, minced
- 6 Tb. olive oil
- 3-4 Tb. lemon juice (Meyer or regular)
- 1 small garlic clove, minced
- 1 pinch kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/2 c. shelled edamame
- 1/2 c. small tomatoes, halved
- 1-2 c. baby arugula
- Handful fresh basil and mint, chopped
- 2 Tb. crumbled Feta cheese Or Ricotta Salata or goat cheese
- 2 Tb. salted, toasted sunflower seeds Or toasted pecans, walnuts or almonds
For the Grain:
Rinse the dry Farro in water and drain. Place it in a medium saucepan, along with 2 1/2 cups water and 1/2 tsp. salt. Bring to boil then reduce heat and simmer about 20 minutes, covered, until tender.
For the Dressing (prepare while grain cooks):
Slice each piece of preserved lemon rind into strips, then chop into small pieces. Keep mincing with a chef's knife until the lemon is very fine. Add to a small mixing bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk to combine; set aside.
When grain is cooked and still warm, drain any remaining water, then combine with dressing and allow to sit for about 5 minutes before adding other ingredients.
For the Salad:
To mixed grain/dressing, add edamame, tomatoes, arugula, herbs and seeds/nuts. Stir gently to combine; taste for seasoning (add more salt or lemon juice, if needed) and top with cheese before serving.
- Don't add fresh herbs to the salad while the grain is warm, as they may discolor. Toss in just before you plan to serve.
- For this dish, I added in 1/2 cup cooked wild rice (this is optional). If you decide to use, simply follow your package instructions for cooking.
- If you don't have homemade preserved lemons, you can usually find them at specialty shops. OR zest a whole lemon, toss it into a bowl and mix with 1/2 tsp. sea salt. The lemon oils mix with the salt to almost mimic then taste of a preserved lemon. Just mix that into your dressing and you should be ok :)