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Arugula Salad with Farro, Watermelon Radishes, and Snap Peas
Arugula Salad with Farro
Watermelon Radishes and Snap Peas
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Arugula Salad

with Farro, Watermelon Radishes, and Snap Peas

INGREDIENTS

Serves 4 to 6
  • 1 cup dried farro
  • 1 large watermelon radish
  • Juice of 1 lemon (about 1/4 cup)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped mint
  • 1/4 cup chopped basil
  • Salt and pepper, to taste
  • 1 6-ounce container baby arugula (about 6 cups)
  • 8 ounces sugar snap peas, thinly sliced on the diagonal
  • 1/2 cup crumbled goat or sheep’s milk feta
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Place the farro in a medium saucepan and cover with cold water. Let soak for 25 minutes. Drain and return to the pan. Cover with salted water and bring to a boil. Reduce the heat and let simmer, partially covered, for 15 minutes, or until al dente. (Take a taste – it should be slightly chewy, not mushy!) Drain. Pour the cooked farro on a paper-towel-lined sheet tray and let cool completely.

Meanwhile, peel the watermelon radish (removing the tough ends) and cut in half. Using a hand guard, thinly slice the radishes with a mandoline. (If you don’t have a mandoline, you can use a very sharp knife – you want the radishes to be paper-thin.)

In a small bowl, whisk together the lemon juice and the olive oil. Season with salt and pepper.

Pour the cooled farro into a large bowl and season with salt and pepper. Add the chopped mint and basil, and 1/3 of the vinaigrette; toss to combine. Let sit for 5-10 minutes.

Add the arugula, snap peas, and watermelon radish, along with the remaining vinaigrette, to the farro mixture, and toss to combine. Taste the salad – season as desired, with salt and pepper, or another squeeze of lemon, or a drizzle of olive oil. Trust your taste buds! Top with crumbled feta and serve immediately.

SERVE WITH: Honey-Dijon Roasted Salmon or Lemon & Garlic Roasted Chicken.

MAKE AHEAD: You can make the farro a day or two ahead. Prep the radishes and the snap peas the morning of, and wrap in moist paper towels and place in a Ziplock bag.

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