Spicy Farro, Bacon & Toasted Fennel Salad

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  • Spicy farro bacon and toasted fennel salad overhead

    Spicy Farro, Bacon & Toasted Fennel Salad


  • 2 quarts water, lightly salted
  • 1 lb uncooked bacon
  • 4 T lemon juice
  • 3 T shallots, minced
  • 1 t crushed red-pepper flakes
  • 4 t ground toasted fennel seed
  • 2 t kosher salt
  • 1 t black pepper, freshly ground
  • 1/2 cup extra-virgin olive oil
  • 4 cups tomato, large dice
  • 8 cups arugula


  1. In a large pot or stockpot, bring the water to a boil. Add InHarvest Farro. Reduce to a simmer and cook, covered, for 25 minutes.
  2. Drain any remaining liquid from the pot. Lay the farro out on a sheet pan to cool to room temperature.
  3. Cook the bacon until crispy. Drain on paper towels. Break into ½” pieces.
  4. To make the dressing, combine the lemon juice, shallot, red-pepper flakes, fennel seed, salt and pepper. Whisk together while drizzling in the olive oil.
  5. In a bowl, toss well the farro, bacon, tomato, arugula and dressing. Serve.

Nutrition Facts

Per serving: 195 cal., 8 g pro., 27 g carb., 3 g fiber, 7 g fat (1 g sat. fat), 6 mg chol., 312 mg sod., 1 g sugar