Bring 1 cup of water and salt (to taste) to a boil.
Add in the farro and cook for about 2-3 minutes.
Lower the heat, then cover and allow to simmer for
about 10 minutes.
When the farro is done cooking, remove from heat
and allow to sit for about 2-3 minutes.
Fluff with a fork.
While the farro is cooking, cut the vegetables into
small cubes.
Add the vegetables to the kale, then top with
cooked farro.
For the dressing, add the first six ingredients to
a food processor and pulse until smooth. With the machine running, slowly
add the walnut oil until emulsified, adjust seasoning.
Top the salad with lemon vinaigrette and toss well
to combine.
Serve and enjoy.
Mediterranean Farro Salad Recipe with Marie Sharp’s Mango Habanero Pepper Sauce
Marie Sharp's USA on
You'll have the family begging for more vegetables after you serve up this tasty Mediterranean Farro salad.