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Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe
SERIOUS EATS12Ingredients
60Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups rye berries (wheat berries, spelt grains, or farro grains)
- kosher salt
- freshly ground black pepper
- 1 bulb fennel (trimmed and cut into quarters)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 bunch arugula (cut into thick ribbons, about 3 cups)
- 2 Tbsp. olives (pitted chopped)
- 1.5 oz. prosciutto (excess fat removed, sliced into thin ribbons, about 1/4 cup)
- 1.5 oz. Pecorino cheese (shaved into thin slices with a vegetable peeler, about 1/4 cup)
- 4 tsp. juice
- 1/2 tsp. lemon
- 2 tsp. whole grain mustard
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium550mg23% |
| Potassium80mg2% |
| Protein6g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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