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Farro salad with corn, arugula and fresh herbs
This grain salad is light but filling, and the leftovers pack up easily to make a satisfying lunch.
½ cup spelled
¼ cup apple cider vinegar
1¼ cups of water
1 teaspoon kosher salt
1 shallot, chopped
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ cup olive oil
Grains from 2 ears
½ cup each very coarsely chopped parsley and mint leaves
2 ounces baby arugula
1. Combine farro, apple cider vinegar, water, and kosher salt in a small saucepan and bring to a boil.
2. Bring to a simmer, partially cover and cook for 30 minutes or until the farro is tender but still has some bite. If not all the water has evaporated, drain the excess.
3. While the farro is cooking, combine the shallot, red wine vinegar, lemon juice, and olive oil in the bottom of a serving bowl. Mix with a whisk and season generously with salt and pepper.
4. Add the corn kernels and cooked farro, tossing to coat with the dressing. Allow to cool to room temperature and garnish with fresh herbs and arugula just before serving.
Originally seen in A Simple Summery Dinner