Farro Salad With Summer Corn & Mini Kumato®


4Farro Salad With Summer Corn & Mini Kumato®Serves 4

Prep Mins

1515 Mins 15 Mins 30 Mins

Total Mins



  • 1 cup farro
  • 3 oz. jamon Serrano, torn into bite-size pieces
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 shallot, finely chopped
  • 1 lemon
  • 2-½ cups water
  • 1 Tbsp. kosher salt (plus more for seasoning)
  • 1 cup arugula
  • 1/4 cup chopped chives
  • ½ cup grated parmesan cheese, plus more for serving
  • 1 avocado, sliced
  • 1 ear of corn, grilled and kernels removed from the cobb
  • 1 cup Mini Kumato® 
  • 2 tsp. freshly cracked black pepper


  • Using a vegetable peeler, peel two long strips of rind from the lemon. Reserve peels and remaining lemon. 
  • Preheat a large saucepan over medium-low heat. Add 2 Tbsp. extra-virgin olive oil and the shallot and cook, stirring occasionally, until the shallot is translucent but has not browned. Next, add 2-½ cups of water, 1 Tbsp. kosher salt and the two pieces of lemon peels. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, about 10 to 15 minutes; drain well and add to a large bowl. While the farro is still warm, add in 2 Tbsp. extra-virgin olive oil, grated parmesan cheese, and black pepper. Zest and juice the remaining lemon and add them to the farro. Season with kosher salt and black pepper to taste.  
  • Add the arugula and chives to the farro, toss to combine, then transfer to a serving platter. Top with the charred corn, jamon Serrano, mini kumatos, and avocado. Sprinkle with additional grated parmesan cheese and serve.

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