Sometimes you have a food moment that sticks with you forever. My first bite of this salad was one of those moments! It’s quintessential California cuisine, fresh ingredients and loads of vegetables presented in an unassuming manner. The combination of nutty farro, fresh herbs, citrus, crisp veggies, peppery arugula topped with buttery shrimp really makes this an wow dish – one that just as easily transition from mid-week dinner to weekend dinner party.
Grilled Shrimp, White Bean, and Farro Salad
1 pound shrimp (26/30 count size)
2 T. olive oil
1 tsp. salt
1 ½ cups farro
4 cups cold water
1 tsp. salt
1 roasted red bell pepper, chopped
1 cup cherry tomatoes, cut in halves
1 cup cucumber, diced
2 T. fresh mint, chopped
2 T. fresh cilantro or basil, chopped
2 cups baby arugula or mache
1 cup white beans (cannellini or butter beans), rinsed and drained
1/2 cup feta cheese (optional)
2 T. grassfed butter or olive oil
2 T. fresh cilantro, finely chopped
2 T. fresh dill, finely chopped
1-2 cloves garlic, pressed
1 clove garlic, pressed
zest of 1 lemon
juice of 1 lemon
juice of 1 lime
½ tsp. sea salt
1/3 cup olive oil
Soak farro for an hour, then drain and transfer to a stock-pot and cover with 4 cups of cold water. Bring it to a boil and simmer over medium-low heat for about 20 minutes, until the farro is almost tender. Add pinch of salt and simmer until the farro is tender, but still al dente, about another 10 minutes. Drain the farro very well through a colander and then transfer it to a baking sheet and spread it out evenly to cool completely, about 15-20 minutes.
While the farro is cooling, prep and chop the bell pepper, tomatoes, cucumber, and herbs and transfer them to a large bowl with the arugula or mache. Place in fridge.
Make the dressing by combining the ingredients in a blender and emulsify or whisk together in a bowl.
Preheat grill, brush shrimp with olive oil and season with salt. Place on grill over medium heat. Shrimp will cook quickly, approx. 1-2 minutes on each side. Shrimp are cooked when color has changed. Remove shrimp from grill and toss in bowl with butter, dill, and cilantro.
Add the cooled farro to the bowl with the vegetables and herbs and toss lightly to mix the ingredients together. Add in the white beans and shrimp. Then add the vinaigrette and mix well. Serve chilled or warm.