Farro Caesar Recipe

Rinse and Simmer

Rinse 1.5 cups pearled farro under cold running water in a fine-mesh sieve. Combine rinsed farro and 4.5 cups water or low-sodium vegetable broth in a medium saucepan and bring to a boil over high heat.

Reduce heat to low, cover, and simmer until the farro is tender but still chewy—about 20–25 minutes for pearled farro. If liquid is absorbed before farro is tender, add 1/4 cup more water and continue cooking a few minutes.

Drain any excess liquid, return farro to the pot, fluff with a fork, and let cool for 10–15 minutes. Optionally toss with 1 teaspoon olive oil to keep grains separate while cooling.

In a medium bowl or blender, combine 1/2 cup Greek yogurt, 1/3 cup freshly grated Parmesan, 2 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, 2 teaspoons minced anchovy fillets (or 1 tsp paste), 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt.

Whisk vigorously (or blend briefly) until smooth and emulsified. If the dressing is too thick for tossing, add up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach a creamy, pourable consistency. Taste and adjust seasoning with more lemon, salt, or anchovy as desired.

In a large mixing bowl, combine the cooled farro and chopped romaine lettuce (6 cups packed). If using, add 1 cup halved cherry tomatoes and 2 tablespoons toasted nuts.

Pour about 3/4 cup of the prepared Caesar dressing over the farro–lettuce mixture. Toss gently but thoroughly so the dressing coats both grains and greens. Add more dressing by tablespoonfuls to reach your preferred coating (reserve any extra for serving).

Stir in 3 tablespoons shaved or grated Parmesan and 1 cup croutons, tossing once more to distribute. Taste and adjust seasoning with 1/2 teaspoon coarse salt and 1 teaspoon freshly ground black pepper, or to taste.

Transfer salad to a serving bowl or platter. Garnish with additional Parmesan shavings, a sprinkle of black pepper, toasted nuts if using, and lemon wedges on the side. If serving with grilled chicken, top with sliced chicken at this point.

Serve immediately at room temperature or chilled. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; keep croutons separate until serving to preserve crunch. Re-toss with a little extra lemon or dressing if grains absorb dressing when stored.