Farro is a nutty-flavored grain that's popular in Tuscany. It's not as heavy as some other whole grains, but it's still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it's the base for a satisfying summer salad.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Step 2
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Step 3
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Step 4
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Step 5
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
Step 6
- Available at specialty foods stores, natural foods stores, and Italian markets.
Recipe notes
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