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+ servings

Farro Salad with Fennel and Arugula


  • 1 ½ cups farro (~ 10 ounces)
  • 3 Tbsp flaxseed oil (or sunflower seed oil)
  • 2 cloves garlic, minced
  • finely grated zest and juice of 1 lemon
  • 1 fennel bulb, halved, cored and cut into ¼" dice
  • ½ cup chopped parsley
  • salt and freshly ground pepper
  • 4 packed cups arugula leaves


  • In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
  • In a large bowl, whisk the oil with the garlic and lemon zest and juice.

  • Add the cooled farro and toss well.
  • Add the fennel and parsley and season with salt and pepper. Just before serving, fold in the arugula