Spinach & Carrot Farro Salad with Dijon Vinaigrette

4-8 servings
20 min.


  • 300g Organic Pearled Emmer
  • 1L Water
  • 3 Carrots, chopped
  • 1 Fennel, chopped
  • 1 bunch Radishes, thinly sliced
  • 30g Organic Spinach, chopped
  • 100g Parmigiano Reggiano
  • To taste Salt
  • To taste Chives, chopped
  • Sauce
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Lemon, juiced
  • 2 tablespoons Dijon
  • 1 tablespoon Balsamic Vinegar
  • To taste Lemon Zest
  • To taste Salt
  • To taste Black Pepper


Add the farro and water to medium-sized pot and bring to a boil. Add the salt, reduce the heat to a simmer and cook for 18 minutes.

In the meantime, add all of the ingredients for the sauce to a bowl and stir well.

When the farro is done, drain well and pour into a serving bowl. Add the carrots, fennel, radishes, spinach, Parmigiano Reggiano, chives and the sauce. Mix well. Serve warm or cover with plastic wrap and store in the refrigerator and serve cold.

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