Shrimp, Watercress and Farro Salad
This Shrimp, Watercress and Farro Salad will leave you feel totally satisfied but not overstuffed.
Dovetailing Tip: Use the shrimp you prepared on day 2 for todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | farro (emmer wheat) |
| sea salt | |
| 1/2 cup | extra-virgin olive oil |
| 1 1/2 pound | fresh shrimp, deveined, thoroughly rinsed and patted dry |
| juice of 1/2 lime | |
| freshly ground black pepper | |
| 2 tablespoons | chopped fresh mint leaves |
| 1/2 | lemon, juiced, seeds removed |
| 1-15 ounce | can cannellini beans, drained and rinsed well |
| 1 bunch | watercress, tough stems removed |
Directions:
Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
Preheat the broiler.
Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
Source: foodnetwork.com
