Recipe courtesy of Debi Mazar and Gabriele Corcos

Shrimp And Farro Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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1 cup semi-pearled farro

Water, to cook farro

Salt, for water

1/2 cup extra-virgin olive oil

Juice of 1 lemon

1/4 cup fresh mint leaves

2 tablespoons fresh parsley leaves

1 pound cooked shrimp, peeled and deveined

1 (15-ounce) can cannellini beans, drained and rinsed

1 large bunch watercress, washed well and stemmed

Kosher salt and freshly ground black pepper


  1. Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
  2. Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
  3. Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.