Farro & Arugula Salad – a delicious recipe with Farro, pancetta, Arugula, Pecorino, olive oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put the Farro in a small saucepan with a pinch of salt and cover with water, about 1 inch above the Farro. Bring to a boil then reduce to a simmer, cover and let cook for 20 minutes. If the water isn't absorbed in 20 minutes, let it cook for another 5 minutes, uncovered.
2
While the Farro is cooking, brown the pancetta. I like to cook it over low heat so the fat renders slowly for extra yumminess. When it is lightly browned, drain on a papertowel. Try not to snack on too much of it, but if you think you might, consider doubling the amount of Pancetta.
3
Just before serving, top with the reserved handful of Arugula, some shavings of Pecorino and some Fleur de Sel. Serve warm or at room temperature.
1
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Farro, 4 ounces pancetta, diced, 1 bunch Arugula, Pecorino, and more.
Yes, Farro & Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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