Filter
Reset
Sort ByRelevance
Deanna Latendresse
Farro salad with dried tomato and basil pesto
Salad of farro with cucumber, fennel, radish, parsley, pesto and cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the farro in water with salt according to the instructions on the package. Drain and allow to cool on a flat dish.
-
Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon.
-
Cut the stems and a small piece of the underside of the fennel bulb. Halve them in the length and then cut into quarters.
-
Clean the radish and use the food processor to cut the cucumber, fennel and radish into thin slices.
-
Pick the leaves of the parsley and cut roughly. Drain the pomodori, collect the oil and cut into strips.
-
Mix the farro with the basil pesto, chopped vegetables, pomodori, 2/3 of the parsley and 3 tbsp of the tomato oil.
-
Scrape the cheese into pieces with a peeler and garnish with the rest of the parsley.
Blogs that might be interesting
-
30 minMain dishhalf-to-half-chopped, dried Italian herbs, traditional olive oil, breakfast bacon, macaroni spaghetti vegetable, sugo tradizionale tomato sauce in pot, Macaroni, grated mature cheese,macaroni with meatballs in tomato sauce
-
220 minMain dishred boiled beetroot, White wine vinegar, sugar, dry sherry, pumpkin, lemongrass, white casino bread, saffron, seasonal melange, butter, fennel, shallot, veal stock, whipped cream, cod fillets, mustard,cod with pumpkin and beetroot in veal cream sauce
-
25 minMain disholive oil, peanut oil, skimmed bovine rag, orange, garlic, onion, winter carrot, celery, laurel leaf, flat leaf parsley, tomato paste, flour, Red wine, Meat bouillon, meat fond, crumbly potato,beef from the oven with baked potato
-
60 minMain dishkidney bean, medium steady potatoes, elstars, root, onion, coarse smoked sausage, thyme leaves, butter, breakfast bacon, water,kidney bean dish with apple and sausage
Nutrition
540Calories
Sodium17% DV410mg
Fat45% DV29g
Protein30% DV15g
Carbs17% DV51g
Fiber28% DV7g
Loved it
more