Chef Laura Piper prepares Shrimp and Farro Salad at Trattoria No. 10, 10 N. Dearborn st. | Rich Hein~Sun-Times.
Updated: May 26, 2012 8:03AM
MAKES 4 SERVINGS
1 carrot, peeled and diced 1 stalk celery, diced 1 bay leaf 1 2 lemons Sea salt and pepper to taste 6 ounces baby spinach 12 large shrimp, peeled, deveined and grilled 1 oun
1 stalk celery, diced
1 bay leaf
11/2 cups pearled farro (emmer)
Sea salt and pepper to taste
6 ounces baby spinach
12 large shrimp, peeled, deveined and grilled
1 ounce fresh basil, cut in slivvers
Bring 3 cups salted water to a boil. Add the carrot, celery, onion, bay leaf and farro to the water. Reduce the heat to a low simmer, cover and cook for 15 to 20 minutes (or until desired texture).
Drain any leftover water (this water is nice to add to a vegetable saute, soup or sauce and can be frozen for later use).
Zest one of the lemons in long strips and set the zest aside. Juice both lemons. Whisk together the lemon juice and olive oil in a small bowl. Season with salt and pepper.
Toss the spinach and farro with the lemon dressing. Taste and adjust the seasoning if necessary. Top the salad with shrimp and garnish with the lemon zest and basil.
Chef Laura Piper, Trattoria No. 10
Nutrition facts per serving:
654 calories, 43 g fat, 6 g saturated fat, 32 mg cholesterol, 6 g carbohydrates, 17 g protein, 90 mg sodium, 11 g fiber