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Farro, Fennel, and Arugula Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 45 min
  • $
Gatheredtable
adapted fromFood and Wine

Ingredients

  • 1 1/2 cups farro
  • 2 garlic cloves, minced
  • 1 fennel bulb, —halved, cored and diced
  • 1 lemon, zested and juiced
  • 6 tablespoons grapeseed oil
  • sea salt and freshly ground black pepper
  • 4 cups arugula leaves, packed

Directions

Prep: 1. Add farro to a pot and cover with 2 inches of water. Bring to a boil then cover and simmer over medium/low heat until tender, about 25 minutes. Drain and let cool about 10 minutes. 2. Mince/dice garlic and fennel. 3. Zest and juice lemon. Make: 1. Whisk oil, garlic, lemon zest and lemon juice. 2. Mix dressing with cooled farro and fennel; season with salt and pepper. 3. Just before serving, fold in arugula.

Notes

If you love citrus, double the lemon!

Goes great with these recipes

Gluten-free Dinner Rolls
Sauteed Asparagus
Baked Sweet Potatoes
Dinner Rolls
Baguette
Blanched Green Beans
Sauteed Carrots with Dill

The ultimate meal planner

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