MEDITERRANEAN FARRO SALAD WITH POMEGRANATE AND PISTACHIOS

Mediterranean Farro Salad with Pomegranate and Pistachios image

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 14

Previous Next

1 cup quick-cooking or "pearled" farro, rinsed well
-- salt for the water
1 clove garlic, whole
2 TBSP. fresh lemon juice
½ tsp. Dijon mustard
½ tsp salt
¼ tsp black pepper
4 TBSP. extra virgin olive oil
1 small shallot, thinly sliced
2-3 cups arugula, packed
¼ cup toasted pistachios, chopped
½ small apple, thinly sliced
½ Greek Feta cheese, crumbled
¼ cup pomegranate seeds

Steps:

Fill a medium pot with 2½ cups of water and bring it to a boil. Add a couple of generous pinches of salt, the garlic clove and the rinsed farro. Lower the heat and cook according to the package directions, stirring occasionally.
While the farro is cooking, prepare the lemon vinaigrette. In a smaller bowl, whisk together the lemon juice, mustard, salt, pepper and olive oil. Add the thinly sliced shallot to marinate and set aside.
When the farro is cooked, it should still be tender, but slightly chewy. Drain well and discard the garlic. Place the farro in a medium bowl, toss it with the lemon vinaigrette, and stir well to incorporate.
Line a large salad bowl with the arugula. Top it with the farro and then add the toasted pistachios, the Feta cheese, and the pomegranate seeds. Toss gently and serve.