Best 3 Legal Seafood Farro Salad Recipes
Indulge in a culinary journey with Legal Sea Food's Farro Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad features a delectable blend of hearty farro, tender shrimp, succulent scallops, and an array of crisp vegetables, all tossed in a zesty lemon-herb dressing.
For those seeking a vegetarian alternative, the Roasted Vegetable Farro Salad offers a colorful medley of roasted vegetables, including zucchini, bell peppers, and mushrooms, paired with savory farro and a tangy balsamic vinaigrette. And for a taste of the sea, the Smoked Salmon Farro Salad combines tender smoked salmon, creamy avocado, and crisp cucumber in a light and refreshing dressing.
These Farro Salad recipes are not only delicious but also incredibly versatile. They can be enjoyed as a light lunch, a hearty dinner, or a refreshing side dish. Meal prep enthusiasts will delight in the convenience of these salads, as they can be easily made ahead of time and stored in the refrigerator for later enjoyment.
Whether you're a seafood lover, a vegetarian, or simply seeking a healthy and flavorful meal, Legal Sea Food's Farro Salad recipes have something for everyone. Dive into the culinary adventure and experience the harmony of flavors in every bite.
SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the farro. It should be cooked through but still have a slight bite to it.
- Let the salad cool slightly before serving. This will help the flavors to meld together.
- Serve the salad with your favorite toppings. Some popular options include grilled chicken, avocado, and crumbled feta cheese.
Conclusion:
This Legal Sea Foods Farro Salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is easy to make. With its combination of farro, shrimp, roasted red peppers, and a tangy lemon vinaigrette, this salad is sure to be a hit with everyone at your table.
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