Watercress Farro Salad with Tart Cherries
Total Time: 55 minutes
Prep: 15 minutes
Cook: 40 minutes
Yield: Serves 2-3
- 1 cup uncooked farro
- 2 cups watercress
- 3/4 cup chopped carrots
- 1/3 cup ricotta salada or feta cheese, crumbled
- 1/3 cup dried Montmorency tart cherries
- 1 cup basil leaves, torn
- 1/2 cup mint leaves
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- big squeeze of lemon (about 1T)
- 1 garlic clove, minced
- 1/4 teaspoon maple syrup
- Sea salt and freshly ground pepper
In a pot of salted boiling water, cook farro for about 35 minutes or until tender. Drain and set aside to cool.
Make the dressing: In a small bowl whisk together olive oil, white wine vinegar, lemon, garlic, maple syrup, salt, and pepper.
Assemble the salad: Toss cooked farro with watercress, carrots, cheese, dried Montmorency tart cherries, basil, mint, and sliced almonds. Drizzle the dressing over the salad and toss again. Taste and adjust seasonings. Let salad sit at room temp for 15 minutes, then serve. Store leftovers in an airtight container in the fridge.
Recipe courtesy of Jeanine Donofrio, LoveandLemons.com