Einkorn Salad with Spring Greens and Herbs Recipe

Einkorn Salad with Spring Greens and Herbs

Serves 4 to 6

We love the nutty chewiness that cooked einkorn, an ancient grain which is a type of farro, adds to this salad of fresh spring greens and herbs.


  • SALAD:
  • 1/2 cup dry einkorn or farro, cooked according to package directions and cooled
  • 2 cups arugula
  • 1 small red onion, finely chopped
  • 1 English cucumber, cut into 3/4-inch cubes
  • 3 radishes, thinly sliced
  • 1/2 bunch flat-leaf parsley, leaves picked and chopped
  • 2 sprigs fresh mint, leaves picked and chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Kosher salt, plus more to taste
  • Pepper, to taste
  • 1/4 cup extra virgin olive oil


  1. In a large bowl, combine salad ingredients.
  2. In a small bowl, whisk lemon juice with salt and pepper. Slowly drizzle in olive oil while constantly whisking.
  3. Just before serving, add dressing to salad and toss. Taste and adjust seasonings, as desired.
  4. Cook's Tip:
  5. Einkorn or farro takes 30 to 60 minutes to cook. You can shorten the cooking time by soaking it for an hour first. Drain and cook, as directed, for approximately half the time, until grains are soft and chewy.


Amount Per Serving (based on 6 servings, salt and pepper to taste not included)
Calories: 150
Fat: 10 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 16 g
Fiber: 2 g
Sugar: 3 g
Protein: 4 g
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