Blistered Tomato and Farro Shrimp Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 428
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 27
- Cholesterol
- 139
- Sodium
- 636
- Total: 1 hr
- Active: 30 min
Ingredients
Lemon Shallot Vinaigrette:
2 tablespoons minced shallots
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons lemon juice
Zest from 1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Farro:
Kosher salt
1/2 cup white wine vinegar
1 1/2 cups farro
Shrimp and Blistered Tomatoes:
2 teaspoons extra-virgin olive oil
1 pound jumbo shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground black pepper
1/2 teaspoon granulated sugar
1 pint cherry or grape tomatoes
Assembly:
2 cups baby arugula, loosely packed
1/4 cup toasted and salted pumpkin seeds
4 ounces feta cheese, crumbled from the block
2 tablespoons basil chiffonade
Freshly ground black pepper
Directions
- Make the vinaigrette: In a bowl, whisk together the shallots, honey, mustard, lemon juice and zest. Let sit for about 10 minutes. Whisk in the oil until emulsified. Season with salt and pepper and set aside.
- Cook the farro: Fill a large saucepan with 6 cups of water and bring to a boil over medium heat. Add 1 tablespoon of salt and the vinegar. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, put into a large mixing bowl and immediately stir in about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
- Cook the shrimp and tomatoes: Heat a large nonstick skillet over medium-high heat. Add the oil. Sprinkle both sides of the shrimp with salt, pepper and the sugar. Sear the shrimp in the pan until cooked through and no longer opaque, about 2 minutes per side. Transfer the shrimp to a plate and add the cherry tomatoes to the pan. Sauté until just blistered, about 5 minutes total. Season with salt and pepper.
- Assemble the salad: Add the arugula, half of the tomatoes, the pumpkin seeds and half of both the feta and basil to the farro. Drizzle with more vinaigrette. Gently toss so as to not burst the tomatoes. Transfer to a serving bowl. Top with the shrimp and remaining tomatoes. Sprinkle with the remaining feta and basil and a couple of grinds of pepper. Serve.