Smoky Paprika Farro Salad with Artichokes
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 cup roasted red peppers, drained and sliced into strips
- ½ cup pitted kalamata olives, halved
- 3 cups baby arugula
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
- 2
While the farro cooks, whisk together the olive oil, lemon juice, smoked paprika, cumin, turmeric, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform and slightly thickened.
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