The English Post

Farro fresh salad

© Ph. Veronica Lavenia - The Wolf Post
Written by Veronica Lavenia

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Despite the cultivation of Farro has had a period of decline because it has been replaced by soft wheat and durum wheat, in recent times its use has come back into vogue, thanks to the attempt to valorise the ancient grains.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

Serves 2

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

White pepper

 Farro fresh salad: Method

  1. Wash and cook the Farro in boiling salted water, according the instructions of the package. Drain the Farro and set aside.
  2. In a bowl, combine the sweet corn, romaine lettuce leaves, washed and cut into strips, julienne carrots, aragula-rocket.
  3. 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.

PH: Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.