Summer Farro Salad with Grilled Prawns

Summer Farro Salad with Grilled Prawns
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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.

4
Servings
2644
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
135g
100%
Sugar
180g
100%
Saturated Fat
94g
100%
Cholesterol
4mg
1%
Carbohydrate, by difference
339g
100%
Protein
19g
41%
Vitamin A, RAE
9µg
1%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
55mg
73%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
77mg
8%
Choline, total
54mg
13%
Copper, Cu
2mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
5µg
0%
Folate, total
344µg
86%
Iron, Fe
10mg
56%
Magnesium, Mg
121mg
38%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
357mg
51%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
1395mg
93%
Thiamin
1mg
91%
Water
249g
9%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.