Farro Salad with Preserved Lemon, Rhubarb and Yogurt
Yield 6 - 8 servings
This salad was inspired by one eaten and enjoyed at Vif here in Seattle.
I feel in love with the tart crunch of raw rhubarb. It is perfectly suited with the sweetness from the dates. Large leaves of mint may seem a daunting bite but I assure you they are everything in this salad.
Ingredients
8 ounces Italian pearled farro, cooked until tender in salted water (3 cups cooked)
4 scallions, white and green parts thinly sliced
1 slender rhubarb stalk, thinly sliced
1/3 cup pitted, chopped Medjool dates
1 tablespoon minced preserved lemon
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 cup mint leaves
2 cups arugula
Flake salt
1 pint whole milk Greek yogurt
Instructions
In a large bowl combine the farro, scallions, rhubarb, dates, preserved lemon, olive oil, and lemon juice. Stir until well combine.
This can stay refrigerated for up to three days.
Just before serving toss with the mint and arugula. Taste and finish with flake salt.
Smear the yogurt on the base of the serving bowl or platter then top with the salad.
Recipe by Not Without Salt at http://notwithoutsalt.com/farro-salad-preserved-lemon-rhubarb-yogurt/