GAIL MONAGHAN

COOKING - ENTERTAINING - LINENS

April 2026 - My Favorite Farro Salad

Gail Monaghan

MY FAVORITE FARRO SALAD

About the Recipe

I first tasted a take-out version of this divine salad while visiting my daughter in Berkeley. I've been making this loose adaptation of what I think I remember eating there ever since. Try it. It is REALLY good. And feel free to adjust the quantities to your liking. It is completely flexible. I've never done it but I imagine you could add chicken, shrimp, cooked fish, fresh or jarred tuna and/or hard boiled eggs if you wanted more protein. In any case, this salad is great all year long---a first course at dinner and a great main for lunch or a picnic. Just remember to cut and add the avocado at the last minute so it doesn't turn brown.

My Favorite Farro Salad

Serves 6 generously as a first course, 4 as a main course

Ingredients

Salad

  • 4-5 cups cooked farro

  • 1 large watermelon radish, cut in half and each half sliced paper thin

  • 1 cup very coarsely grated or shaved Pecorino (Parmesan may be substituted)

  • 1/3 cup golden raisins

  • 1/3 cup whole salted almonds, halved or coarsely chopped

  • 1 large shallot, halved and thinly sliced

  • 1/2 cup thinly sliced celery 

  • 1 fennel bulb, thinly sliced (optional)

  • approximately 4-5 ounces baby arugula

  • 1-2 avocados, sliced or chunked last minute,

  • Sherry Vinegar-Shallot Vinaigrette (recipe below)

Dressing

  • 3 tablespoons sherry vinegar

  • 1 tablespoon aged balsamic vinegar

  • 1 teaspoon honey

  • 1 teaspoon salt and probably more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1 large shallot, chopped

  • 1 large garlic clove, minced

  • 1/3-1/2 cup extra virgin olive oil

METHOD

  1.  Shake together a lidded jar the vinegars, honey, salt and pepper, garlic and shallot. Wait at least 15 minutes. Longer is fine. Then shake in the olive ail. 

  2. Wait at least 30 minutes and then taste. Adjust the vinegar oil balance to your liking and you will probably need more salt and think about adding a pinch of sugar and a few drops of Tabasco. This dressing will keep in the refrigerator for at least 3 weeks.

  3. Toss all ingredients except the avocado and the vinaigrette in a salad bowl.

  4. When ready to serve peel and cut the avocado. Add it to high bowl with enough dressing to flavor but don't overdress. At this point the salad will probably need additional salt and pepper.