This delicious salad of fresh in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is much more than just eye candy. It’s a perfect entrée for impressing a lunch gathering among friends.
Flavourful farro
Farro is a nutty grain that adds great texture and flavour to any number of cold and warm dishes. Rinse, drain, and cook 1 cup (250 mL) whole farro in 3 cups (750 mL) water for about 40 minutes, or until al dente. It should be chewy and have some bite to it. Cook up a generous batch and refrigerate for use in a variety of dishes.
Farro—flavourful and nutritious
A 1/4 cup (60 mL) serving of cooked farro provides a generous 6 g protein and 3 g fibre per serving. For added nutty flavour, toast dry farro in saucepan before adding water and cooking. It takes 1/3 cup (80 mL) dry farro to yield 1 cup (250 mL) cooked.
Spring Berry and Farro Salad with Crisped Prosciutto
Ingredients
- 3 Tbsp (45 mL) red wine vinegar
- 1 small shallot, peeled and finely minced
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) Dijon mustard
- 1/3 cup (80 mL) extra-virgin olive oil
- 6 cups (1.5 L) washed and spun-dry mixed greens such as baby kale, romaine, and baby spinach
- 1/4 small red onion, thinly sliced
- 1 cup (250 mL) cooked whole farro
- 3 cups (750 mL) whole strawberries, sliced
- 1/3 cup (80 mL) crumbled feta cheese
- 1 oz (28 g) shaved prosciutto
- 1/4 cup (60 mL) raw sliced almonds, toasted
Nutrition
Per serving:
- calories233
- protein6 g
- total fat7 g
- sat. fat1 g
- total carbohydrates40 g
- sugars23 g
- fibre4 g
- sodium144 mg
Directions
01
In small bowl, combine vinegar, shallot, honey, and Dijon mustard. Whisk to blend. Gradually whisk in olive oil until emulsified. Add more seasonings if you wish. Set aside.
02
On large platter, arrange a mixture of bite-sized greens. Separate onion into rings and scatter overtop, along with cooked farro, strawberries, and crumbled feta.
03
In frying pan, sear prosciutto over medium heat just until it begins to crisp, about 2 minutes. Remove to paper towel-lined plate and blot dry. Crumble into bite-sized pieces and scatter over salad along with toasted almonds. Give dressing a quick whisk and drizzle overtop.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
