Crab and Farro Salad

Crab isn’t just for crab cakes! Maybe you have heard me say that once or twice.  Well check out this Mediterranean inspired salad with Farro, a delicious ancient grain with a firm texture and nutty flavor. Here we use two really cool, on trend, ingredients, preserved lemon and harissa. A mélange of vegetables, some roasted some raw, toasted pine nut and of course…Crab!

  • Prep Time:20m
  • Cook Time:1h 10m
  • Total Time:1h 30m


  • Preserved Lemon Vinaigrette
  • 1 TBS Minced Ginger
  • 1 TBS Minced Garlic
  • 2 TBS EVOO
  • 1 teaspoon Salt
  • ½ tsp Black Pepper
  • 1 Can (14oz) Artichoke Hearts, drained and diced
  • 1 Jar (14oz) Roasted Red Peppers, drained and diced
  • ½ Jar (10oz) Kalamata Olives, chopped
  • 1 Bunch Scallions, thin sliced
  • 1 Bag (5oz) Arugula, rough chop
  • 1 Bunch Basil, rough chop (about ½ C)
  • 1 Bunch Mint Leaves, rough chop (about ¼ C)
  • 1 pound Crab Meat
  • 1 pint Grape Tomatoes, quartered
  • 1 Medium Red Onion, diced
  • 1 Bulb Fennel, trim and diced
  • 1/3 cup EVOO
  • Juice and Zest of 2 Lemons
  • Zest of 1 Preserved Lemon, chopped
  • 2 TBS Harissa
  • 1 TBS Honey
  • 1 TBS Dijon
  • 1 TBS Minced Ginger
  • 1 TBS Minced Garlic
  • S & P to taste
  • Salad
  • 2 cups Farro
  • 4 cups Low Sodium Chicken Stock
  • 1 Bay Leaf
  • 2 TBS Pine Nuts, toasted (optional)


  1. For the Vinaigrette
  2. Add all ingredients except the EVOO to a blender, puree until smooth, slowly add the oil to emulsify, season to taste
  3. For the Farro
  4. Bring the stock to a boil, add the faro, reduce heat to high simmer and cook until farro is al dente, about 30 minutes. Drain and allow to cool, do not rinse.
  5. For the Roasted Vegetables
  6. Preheat oven to 375⁰. Toss the fennel, red onion and tomatoes with 2TBS EVOO, 1 TBS of ginger and garlic, salt and pepper. Place on a foil lined baking sheet and roast until softened and lightly colored, about 20 minutes. Allow to cool.
  7. To make the salad
  8. In a large bowl add the cooked farro and enough of the vinaigrette to fully coat (it will absorb allot). Add the remaining vegetables and toss to coat, adding more vinaigrette if needed. Season to taste with S&P (do not over season as flavors will develop). Allow to cool for several hours. Before serving, add the crab and pine nuts (optional) and gently fold to mix.

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