Obelisk Farro, Arugula and Fennel Salad

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The farro, a nutty-tasting, chewy full grain, tin beryllium prepared 1 time successful advance, but it volition request to travel up to country somesthesia earlier serving. For this recipe, Obelisk cook Esther Lee utilized hulled farro, which does not request soaking earlier it is cooked.

From cook Esther Lee astatine Obelisk restaurant.

Ingredients

1 1/2 cups farro (see TIP)
2 mean fennel bulbs, trimmed and chopped into precise bladed slices (shaved astatine 1/8-inch mounting connected a mandoline)
1/4 cupful olive oil
2 tablespoons achromatic vino vinegar
1 spoon salt, positive much to taste
1/2 spoon freshly crushed achromatic pepper, positive much to taste
1 lb arugula leaves, washed and patted dry

Nutritional Facts

Per serving

Calories
263
Fat
10 g
Saturated Fat
1 g
Carbohydrates
38 g
Sodium
458 mg
Protein
8 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Esther Lee astatine Obelisk restaurant.

Tested by Michael Taylor.

Published March 12, 2026

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