45 minutes
This hearty grain salad combines the nutty chew of pearled farro with peppery arugula, sharp Pecorino cheese, and fresh herbs. A tangy and creamy horseradish dressing ties all the flavors together for a satisfying and refreshing meal.
Pearled Farro
cups
cups
cups
Flat Leaf Parsley, chopped
cups
Dill, chopped
cups
Pecorino, microplaned
cups
cups
tablespoons
cups
tablespoons
1. Cook the Farro
Rinse the pearled farro under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the farro and a pinch of salt. Reduce the heat to low, cover, and simmer until the farro is cooked through but still chewy, about 25-30 minutes. Drain any excess liquid and allow the farro to cool.
2. Prep
While the farro is cooking, wash and dry the arugula, chop the herbs and microplane the cheese.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, buttermilk, and prepared horseradish. Season with salt and pepper to taste. Adjust the horseradish according to your preference.
4. Dress the Salad
In a large bowl, combine the cooled farro, arugula, chopped parsley, and dill. Toss with the creamy dressing to coat well, allowing the dressing to season the ingredients. Just before serving, fold in the grated Pecorino cheese and toasted pine nuts. Taste for seasoning, adjusting salt and freshly ground black pepper as needed. Serve the salad garnished with additional Pecorino cheese shavings and a sprinkle of fresh herbs.
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