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Deanna Latendresse
Farro salad with dried tomato and basil pesto
Salad of farro with cucumber, fennel, radish, parsley, pesto and cheese
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Ingredients
Directions
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Cook the farro in water with salt according to the instructions on the package. Drain and allow to cool on a flat dish.
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Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon.
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Cut the stems and a small piece of the underside of the fennel bulb. Halve them in the length and then cut into quarters.
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Clean the radish and use the food processor to cut the cucumber, fennel and radish into thin slices.
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Pick the leaves of the parsley and cut roughly. Drain the pomodori, collect the oil and cut into strips.
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Mix the farro with the basil pesto, chopped vegetables, pomodori, 2/3 of the parsley and 3 tbsp of the tomato oil.
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Scrape the cheese into pieces with a peeler and garnish with the rest of the parsley.
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Nutrition
540Calories
Sodium17% DV410mg
Fat45% DV29g
Protein30% DV15g
Carbs17% DV51g
Fiber28% DV7g
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