August 19, 2014
Farro and Grilled Corn Summer Salad
This farro salad is a perfect summer dish. It comes together in just a few minutes and utilizes the best of the season’s corn harvest. Serve it hot or cool it down and bring it with you for a picnic side dish. This recipe is part of a larger story; to see the full story click here.
Ingredients
- 1 Cup pearled farro
- 3 to 4 ears corn
- 2 Tablespoons olive oil
- 1 Cup thinly sliced celery
- ½ Cup celery leaves
- Zest and juice of 1 lemon
- Salt and pepper
Directions
Cook the farro according to package directions. Transfer the farro to a large bowl to cool and dry off, fluffing with fork occasionally.
Brush the corn with 1 tablespoon of the olive oil, and then grill or sear in a pan until cooked through and slightly charred. Slice the kernels off with a knife, and then add to the farro with the celery and celery leaves. Toss everything together and add the remaining 1 tablespoon olive oil, lemon juice, and zest. Add salt and pepper to taste.
Nutritional Facts
Servings4
Calories Per Serving296
Total Fat9g14%
Sugar9gN/A
Saturated1g7%
Protein10g20%
Carbs50g17%
Vitamin A45µg5%
Vitamin B60.2mg11.1%
Vitamin C25mg41%
Vitamin E2mg8%
Vitamin K137µg100%
Calcium41mg4%
Fiber8g31%
Folate (food)79µgN/A
Folate equivalent (total)79µg20%
Iron3mg17%
Magnesium101mg25%
Monounsaturated6gN/A
Niacin (B3)5mg24%
Phosphorus267mg38%
Polyunsaturated2gN/A
Potassium545mg16%
Riboflavin (B2)0.1mg7.3%
Sodium436mg18%
Thiamin (B1)0.3mg21%
Zinc2mg13%