Emmer Farro Salad with Lime & Fennel

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Emmer Farro Salad with Lime & Fennel

The inspiration for this recipe came straight from Emma’s garden where she grows her own fennel and mint, among other things. This grain salad will cool off your tastebuds on a warm spring day. The fennel adds an anise aroma and crunchy texture to offset the chewy Emmer Farro Berries.

What You'll Need

1 cup Emmer Farro Berries

1 bulb fennel, finely sliced

1/2 of a red onion, finely sliced

1 cup Castelvetrano or large green olives, pitted and smashed

1 tablespoon fresh mint, finely chopped

3 tablespoons olive oil

Juice of 1 Lime

½ teaspoon fine sea salt

4 oz parmesan, thinly shaved

Flaky sea salt and Cracked pepper to taste

Directions

  1. Place 1 cup of Emmer Farro Berries in a medium saucepan, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the Emmer Farro is softened and plump but still chewy. Strain and set aside to cool.

  2. In a large bowl, whisk together the olive oil, lime juice, and fine sea salt.

  3. Add the fennel, red onion, green olives, and fresh mint. Stir to combine.

  4. Add the cooked and cooled Emmer Farro Berries and toss until evenly coated.

  5. Season to taste with pepper and flaky sea salt. Top with thinly shaved parmesan.

  6. Share and enjoy!

Makes 2 large bowls.

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