This Warm Tuscan Salad is made with an ancient Italian wheat grain known as Farro or Spelt. Farro is slightly chewy and has a nutty flavor, which makes it ideal for this warm lunch salad or as a side when combined with grilled lamb or roast chicken.
Ingredients
Farro
- 1/2 cup farro uncooked
- 1 1/2 cups boiling water for cooking
- kosher salt to taste
Salad Base
- 1 small shallot finely diced
- 1 small garlic clove grated
- 1 tbsp olive oil
- 1/4 cup chicken stock or vegetable stock
- 1 tbsp balsamic vinegar
- 1 10 oz bag baby spinach
- 6-8 baby plum tomatoes sliced in half
- 1 lemon zested
- kosher salt to taste
Dressing
- 1 lemon juiced
- 1 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
Garnish
- 3-4 baby plum tomatoes, cut in half
Instructions
Gather all ingredients before starting recipe
- Bring water to a boil and add 1/2 cup farro all at once. Return to a boil, then reduce heat to medium low and gently simmer for about 20 minutes. Check after 20 minutes, test the farro, if there is a very slight bite or crunch, the farro is done, drain and set aside.
- Heat 1 tbsp olive oil in a medium sauté pan, add 1 small shallot chopped and cook for 3-4 minutes, or until the shallots start to soften. Add 1 small garlic clove, grated to the shallots, cook for about a minute, then add 1/4 cup chicken stock or vegetable stock. Add 1 tbsp balsamic vinegar and simmer for 1 to 2 minutes.
- Add 1 10 oz bag baby spinach. Season with kosher salt to taste, toss to combine, then cover and simmer for 3 to 4 minutes, or until the spinach has reduced by half in volume.
- Add cooked farro, toss to combine and remove to a platter. Drizzle with the dressing, grate the zest of one lemon on the farro mixture. Toss gently to combine. Top with baby plum tomatoes.
