Name: Farro-Citrus Salad with Shrimp
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup farro; 2 blood oranges; 1 1/2 pounds peeled and deveined large shrimp; 1/2 teaspoon fennel seeds, crushed; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 1 bulb fennel; 1 bunch watercress, trimmed; 1/2 cup fresh parsley; 1/3 cup halved pitted kalamata olives

Directions

Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.

Photograph by Ralph Smith

Farro-Citrus Salad with Shrimp

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages