MEDITERRANEAN FARRO SALAD WITH ARUGULA

This recipe combines a variety of flavors and textures to create a hearty and vibrant salad that's perfect for a light meal or a side dish. The base of the salad is made with cannellini beans, known for their creamy texture and nutty flavor, and farro, an ancient grain that adds a pleasant chewiness and nutty taste to the dish. Combining these two ingredients provides a substantial foundation that's filling and nutritious.

The salad is enriched with a variety of colorful and flavorful additions. Roasted red peppers bring a sweet and slightly smoky flavor, while artichoke hearts add a unique tanginess and texture. The roasted garlic cloves, with their mellow and sweet flavor, complement the other ingredients and contribute to the overall depth of the dish. A touch of heat is introduced with Calabrian chilis, which offers a spicy kick that can be adjusted according to taste.

The dressing is a simple yet flavorful mix of extra virgin olive oil, red wine vinegar, lemon juice, and seasonings emulsified in a food processor for a smooth consistency. This dressing ties the salad ingredients together and adds a bright, acidic note that balances the richness of the beans and farro.

Fresh parsley and arugula are added to provide a fresh contrast to the roasted and cooked ingredients. The parsley adds a burst of herbaceous flavor, while the arugula brings a peppery bite that cuts through the richness of the salad. Adding the arugula just before serving is important to maintain its crispness and prevent it from wilting.

This salad can be enjoyed immediately after preparation or stored in the fridge to serve chilled, making it a versatile option for various occasions. Its combination of protein-rich beans, nutritious grains, and fresh vegetables makes it a well-rounded dish that's both satisfying and healthy. Whether served as a main course or a side, this cannellini bean and farro salad is sure to impress with its complex flavors and textures.

• 2 cans cannellini beans

• 1 cup farro

• 1/4 cup parsley, chopped

• 1 shallot, minced

• 2 cloves garlic, roasted

• 1 cup roasted red pepper, chopped

• 1 can artichoke hearts, chopped

• 1 tablespoon Calabrian chilis

• 2 handfuls arugula

• 1/2 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 1 teaspoon salt

• 1/2 teaspoon pepper
  

1. Bring a small pot of water to a boil. Add a pinch of salt.

2. Add the farro to the pot and lower the heat to medium-high. Leave the water at a rolling boil for 30 minutes. Drain the farro and store it in the fridge to cool.

3. In the meantime, dice red bell pepper and add salt, red pepper, and black pepper to a baking tray. Throw 2 cloves, halved, garlic on the tray as well. Add olive oil, toss, spread in a single layer, and bake at 425 degrees F for 25-30 mins.

4. Drain and rinse the cannellini beans. Combine the beans, shallots, and parsley.

5. Combine the olive oil, red wine vinegar, lemon juice, garlic, Calabrian chilis, red pepper, black pepper, and salt in a food processor.

6. Add the roasted red peppers, artichoke hearts, and oil mixture to the large bowl. Combine well and then stir in the farro.

7. At the last moment before serving, mix in arugula and mix well.

8. Serve immediately or store in the fridge and serve chilled.
   

***If serving at a later time, do not mix in the arugula until serving so it does not wilt.