Farro Salad


1 cup farro (bring your own jar to fill from bulk)

2 cups water

1 green apple, chopped

¼ cup pecans, chopped (bought from bulk section)

1 cup arugula (bought loose)

½ cup shaved parmesan cheese (ask your cheese monger to wrap a chunk in parchment paper!)



1/3 cup olive oil

Juice of 1 lemon

2 tsp honey

Dash salt



  1. Combine farro and water. Bring to a boil then reduce to a simmer. Let cook 30 minutes.
  2. Toss farro with apple, pecans, arugula and Parmesan.
  3. Serve dressing in Tall Dipper