Spicy Farro, Bacon & Toasted-Fennel Salad - 2 lbs.

InHarvest Products Used

Ingredients:

Yield: 24 1-cup servings

  • 2 qts. water, lightly salted
  • 2 lbs. InHarvest Farro
  • 1 lb. uncooked bacon
  • 4 T. lemon juice
  • 3 T. minced shallot
  • 1 t. crushed red-pepper flakes
  • 4 t. ground toasted fennel seed
  • 2 t. kosher salt
  • 1 t. freshly ground black pepper
  • ½ c. extra-virgin olive oil
  • 4 c. large-dice tomato
  • 8 c. arugula

Directions:

  1. In a large pot or stockpot, bring the water to a boil. Add InHarvest Farro. Reduce to a simmer and cook, covered, for 25 minutes. 
  2. Drain any remaining liquid from the pot. Lay the farro out on a sheet pan to cool to room temperature. 
  3. Cook the bacon until crispy. Drain on paper towels. Break into ½” pieces. 
  4. To make the dressing, combine the lemon juice, shallot, red-pepper flakes, fennel seed, salt and pepper. Whisk together while drizzling in the olive oil. 
  5. In a bowl, toss well the farro, bacon, tomato, arugula and dressing. Serve.

Nutrition Facts
Per serving: 195 cal., 8 g pro., 27 g carb., 3 g fiber, 7 g fat (1 g sat. fat), 6 mg chol., 312 mg sod., 1 g sugar