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Summer Farro Salad with Grilled Prawns


Summer Farro Salad with Grilled Prawns

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this Summer Farro Salad. Chef Jesse Schenker says his secret to healthy and flavorful food is using complex flavors like herbs, spices, lemon juice, and vinegar. This warm salad that he's created balances nutty farro and grilled prawns with a tangy homemade vinaigrette. Tossed with mixed greens, it makes the perfect healthy summer meal.  

Click here for more Dish with Diane: Chef Inspired Healthy with Jesse Schenker. Or click here to watch the video.


For the Farro Salad

  • 1 bay leaf
  • 4 sprigs of thyme
  • 10 black peppercorns
  • 2 Cups farro
  • 1 Tablespoon olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 8 Cups mushroom or vegetable stock
  • 6 Cups mixed greens

For the Red Wine Vinaigrette

  • 3 Tablespoons red wine vinegar
  • 1/2 shallot, minced
  • 1/4 Teaspoon mustard powder
  • 1/2 Cup olive oil
  • Pinch of salt

For the Grilled Prawns

  • 12 large prawns, preferably head-on
  • 3 Tablespoons olive oil
  • salt
  • Pepper
  • 1 lemon


For the Farro Salad

Using a cheesecloth, wrap the bay leaf, thyme and black peppercorns into a small packet.

Heat a medium stockpot over medium-high heat. Add the farro and dry-toast until fragrant, shaking the pan often to make sure the farro is toasted evenly and does not burn.

Turn the heat down to medium and add the olive oil, shallots, garlic, and herb packet. Add ½ cup of the stock, then stir the mixture.

Adjust the heat to a simmer and let the farro absorb the liquid.

Repeat the process, adding ½ cup additions of the stock until all the liquid is absorbed. 

For the Red Wine Vinaigrette

Combine all the ingredients.

For the Grilled Prawns

If the prawns are still in the shell, carefully remove the shell from the prawn, keeping the head attached to the body. Coat the prawns in olive oil and season heavily with salt and pepper.  

Grill the prawns, about 2-3 minutes per side.

Season the prawns with lemon juice. 

To serve, combine the mixed greens and farro in a large bowl and dress with the red wine vinaigrette, adding salt and pepper to taste. Place 3-4 pieces of grilled shrimp over the salad and garnish with fresh herbs.