My friend Katelyn is a grain salad person. She’s always serving the tastiest salads with barley or wheat berries mixed together with other delicious morsels.
Last week my sister hosted dinner and served a tasty orzo and arugula salad that I absolutely loved. I decided to adapt her recipe by using farro and it turned out wonderfully. I served it to Katelyn alongside this Chicken Piccata recipe from Homemade Italian Cooking. She asked for the recipe, so here we are. 🙂
The magic ingredient in my salad (that’s completely optional) is reconstituted porcini mushrooms chopped up finely. It adds depth to the dish and the lemon, feta and dried cranberries bring in a brightness that complement the spiciness of the arugula.
This is a wonderful side dish to serve at Thanksgiving as it incorporates cranberries, grains, and has a look of good cheer on your plate.
You can of course replace the farro with any grain such as brown rice or couscous.
Farro and Arugula salad with Feta, Cranberries and Porcini
- 1 ounce dried porcini mushrooms (optional)
- 2.5 cups cooked farro, cooled
- A few big handfuls of baby arugula (or baby spinach/arugula mix)
- 1/2 cup crumbled feta cheese
- 1/3 cup grated pecorino Romano cheese
- 1/2 cup sliced almonds
- 1/2 cup Craisins
- 2 tablespoons olive oil
- juice from 1/4 of a lemon
- 2 teaspoons balsamic vinegar
- Splash of white wine vinegar
- Salt and pepper to taste
Place dried porcini in a small bowl and cover completely with boiling water. Place a plate on top of the bowl and let sit for 20 minutes until mushrooms are soft. Chop finely.
Add all the ingredients to a salad bowl and toss until everything is well coated. Add more olive oil if it needs to be loosened up a little.