Farro fresh salad is a delicious dish all year round with seasonal vegetables.
Despite the cultivation of Farro has had a period of decline because it has been replaced by soft wheat and durum wheat, in recent times its use has come back into vogue, thanks to the attempt to valorise the ancient grains.
Farro is very versatile and adapts to nutrient-poor soils, withstands low temperatures and does not require pesticides or other chemical treatments.
The tahini cream is one of these proposals that make special this Farro fresh salad.
Farro fresh salad: Ingredients
150 g (5 oz) semi-pearled Farro
80 g (3 oz) sweet corn
6 romaine lettuce leaves
150 (5 oz) julienne carrots
150 g (5 oz) aragula-rocket
The juice of one lemon
4 tbps Extra virgin olive oil
1 tbsp tahini cream
Pinch of sea salt
Farro fresh salad: Method
- Wash and cook the Farro in boiling salted water, according the instructions of the package. Drain the Farro and set aside.
- In a bowl, combine the sweet corn, romaine lettuce leaves, washed and cut into strips, julienne carrots, aragula-rocket.
- In another bowl, emulsify the lemon, olive oil, tahini cream, salt and pepper. Pour the sauce over the vegetables. Add the Farro and mix well.