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Obelisk Farro, Arugula and Fennel Salad

11/2 cups farro

2 medium fennel bulbs, trimmed and cut into very thin slices (shaved at 1/8-inch setting on a mandoline)

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 pound arugula leaves, washed and patted dry

Have ready a large rimmed baking sheet. Bring a large pot of lightly salted water to a boil over high heat. Add the farro and cook about 15 minutes. (The longer it cooks, the softer farro will be, but be careful not to overcook or texture will become too porridge-like.) Drain and spread out on baking sheet to cool completely (about 10 minutes).

Transfer to a large bowl and add the fennel, oil, vinegar, salt and pepper, mixing well to combine. (At this point, mixture can be covered and refrigerated for 1 day.) Just before serving, add the arugula, adjust seasonings as necessary and toss to combine. Makes 6 servings.