Mindy Merrell / www.cheaterchef.com
Winter/Early Spring Farro Salad
1 c farro, cooked according to package directions and cooled (about 2 cups cooked)
1 c frozen peas, cooked until just thawed, drained and cooled
1/2 c diced red bell pepper (about ½ a large pepper)
1/4 c thinly sliced green onions
3 to 4 oz baby arugula or spinach (about 4 handfuls)
About 3 T olive oil, or to taste
2 T fresh lemon juice
1 small clove garlic mashed into a paste with ½ teaspoon salt
Coarse black pepper, to taste
1 hard cooked egg, shredded with a grater, optional
1 oz Parmesan cheese, coarsely grated (about ¼ cup), optional
4 slices cooked and crumbled bacon, optional
Combine the farro, peas, bell pepper, onion and arugula in a large salad bowl. Toss well.
Drizzle with enough olive oil so that the salad shimmers, but is not oily. Toss.
Whisk together the lemon juice and garlic. Drizzle the lemon juice over the salad and toss, Season with additional salt and pepper, to taste. Scatter with egg, Parmesan cheese and bacon as you like.
