Farro Salad topped with Prawns

AuthorAlyssa Saltzman
RatingDifficultyBeginner

An easy dish for the summer months, this farro salad topped with prawns is flavorful and light.

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Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Directions
 1620 large prawns
 1 ¼ cups whole farro
 4 handfulls arugula
 10 black olives
 2 tbsp balsamic vinegar glaze
 6 cherry tomatoes
 basil
 5 oz mild semi soft cheese
 salt
 pepper

Directions
1

Clean shrimp, blanch them for 1 minute
and then peel them.

2

Soak the shells of the shrimp in enough olive oil to cover them for 1 hour
and place in the oven at 100F (40C). Filter and keep the oil.

3

Wash the farro and simmer in water for about 10 minutes
or until “al dente”.

4

Cool it in water, drain and season with oil.

5

Cut the cheese in small cubes.

6

Cut the tomatoes in small quarters

7

Chop the basil and rocket salad.(Arugula)

8

Add everything including the olives to the farro.

9

Drizzle with olive oil and balsamic vinegar and serve with shrimp

Ingredients

Directions
 1620 large prawns
 1 ¼ cups whole farro
 4 handfulls arugula
 10 black olives
 2 tbsp balsamic vinegar glaze
 6 cherry tomatoes
 basil
 5 oz mild semi soft cheese
 salt
 pepper

Directions

Directions
1

Clean shrimp, blanch them for 1 minute
and then peel them.

2

Soak the shells of the shrimp in enough olive oil to cover them for 1 hour
and place in the oven at 100F (40C). Filter and keep the oil.

3

Wash the farro and simmer in water for about 10 minutes
or until “al dente”.

4

Cool it in water, drain and season with oil.

5

Cut the cheese in small cubes.

6

Cut the tomatoes in small quarters

7

Chop the basil and rocket salad.(Arugula)

8

Add everything including the olives to the farro.

9

Drizzle with olive oil and balsamic vinegar and serve with shrimp

Farro Salad topped with Prawns