Salads & Bowls · Mediterranean
Smoked Salmon, Fig and Spinach Salad with Farro
Silky ribbons of smoked salmon meet jammy fresh figs, chewy farro and tender spinach in a salad that eats like a full meal. A honey and Dijon dressing ties the salty and sweet notes together without overwhelming them.
Test kitchen note: Dress the farro while it is still slightly warm; the grains absorb the vinaigrette and stay flavorful even after the salad sits.
Method 6 steps
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Simmer the farro in salted water for 20 to 25 minutes, until tender but chewy. Drain well.
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Whisk the olive oil, vinegar, mustard and honey with a pinch of salt and pepper.
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Toss the warm farro with a third of the dressing and let it cool for 10 minutes.
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Toss the spinach with the remaining dressing and arrange on a platter.
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Scatter over the farro, tomatoes and cranberries, then tuck in the salmon rolls and fig halves.
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Top with sprouts and serve right away.
That is the whole pie. Enjoy every slice.
Pairs well with
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