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Farro Salad with Arugula, Edamame and Tomato Vinaigrette 6 Servings 2 ¼ cups farro perlato (semi-pearlized farro) (about 6 cups cooked) 1 Tbsp salt 1 package frozen peeled edamame (14-ounce package) 4 cups Earthbound Farm Organic Baby Arugula (coarsely chopped) ½ cup scallions (chopped) 4 ripe tomatoes (peeled, seeded and chopped, about 1-1/2 cups) 3 Tbsp fresh oregano (or 1 tablespoon dried) ¼ cup White wine vinegar 1 tsp minced Earthbound Farm Organic Garlic ½ cup olive oil 1 Tbsp salt ½ tsp Freshly ground black pepper
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Farro Salad with Arugula, Edamame and Tomato Vinaigrette

Farro (also called "emmer wheat") is an ancient, unhybridized variety of wheat that, according to legend, sustained the Roman legions as they conquered the known world.

Like other whole grains, farro requires some advance preparation (soaking and cooking) before it can be added to a recipe; in contrast, farro perlato (also called "semi-pearlized" or "cracked" farro) has had the hard outer germ of the grain partially removed so it cooks more quickly, much like rice. This delicious salad, developed by Earthbound Farm Executive Chef Sarah LaCasse, calls for the quicker-cooking farro perlato. Its warm, nutty flavor perfectly complements the spicy greens and tangy dressing.

Prep time: 20 min | Cook time: 60 min | Total time: 80 min | 6 Servings

Ingredients

2 ¼ cups

farro perlato (semi-pearlized farro) (about 6 cups cooked)

1 Tbsp

salt

1 package

frozen peeled edamame (14-ounce package)

4 cups

Earthbound Farm Organic Baby Arugula (coarsely chopped)

½ cup

scallions (chopped)

4

ripe tomatoes (peeled, seeded and chopped, about 1-1/2 cups)

3 Tbsp

fresh oregano (or 1 tablespoon dried)

¼ cup

White wine vinegar

1 tsp

minced Earthbound Farm Organic Garlic

½ cup

olive oil

1 Tbsp

salt

½ tsp

Freshly ground black pepper

Directions

To make the vinaigrette, place the tomatoes, oregano, vinegar and garlic in the bowl of a food processor or blender. With the motor running, slowly drizzle the olive oil into the bowl until it'a all incorporated. Season with salt and pepper to taste, and set aside.

Place 6 cups of water into a stock pot. Add the farro and salt, and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes until the grains are puffed and chewy to the bite (but not mushy). Drain and refresh in cool water, then set aside.

Cook the frozen edamame in boiling, salted water 3 to 4 minutes. Drain and set aside.

To assemble the salad, place the cooked farro, edamame, arugula and scallions together in a large bowl. Toss with the dressing, then taste to check seasonings; add salt and pepper, if needed. Serve immediately.

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