Recipe courtesy of Debi Mazar and Gabriele Corcos

Shrimp, Watercress and Farro Salad

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 40 min
  • Yield: 4 large servings or 6 small servings
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1 cup farro (emmer wheat)

Sea salt

1/2 cup extra-virgin olive oil

1 1/2 pounds fresh shrimp, deveined, thoroughly rinsed and patted dry

Juice of 1/2 lime

Freshly ground black pepper

2 tablespoons chopped fresh mint leaves

1/2 lemon, juiced, seeds removed

One 15-ounce can cannellini beans, drained and rinsed well

1 bunch watercress, tough stems removed


  1. Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside. 
  2. Preheat the broiler. 
  3. Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly. 
  4. Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine. 
  5. Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.