Torn egg & farro salad

Indulge in the divine flavors of torn egg and wholesome farro perfectly blended in this delectable salad bursting with freshness and textures.

Ingredients:

• 7 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, smashed and peeled
• 1/4 teaspoon red pepper flakes, or to taste
• 1 1/2 cups farro
• Kosher salt plus freshly ground black pepper, to taste
• 4 large eggs
• 4 tablespoons water
• Finely grated zest from 1 large lemon (save lemon for juicing)
• 2 tablespoons finely grated Parmesan, plus 1/2 cup shaved for serving (divided)
• 1/2 cup dried apricots, slivered or finely chopped
• 1/4 cup red wine vinegar
• 1/2 cup pitted castelvetrano olives, torn into irregular pieces
• 1/3 cup walnuts, toasted and chopped
• 1 bunch radishes, about 8 medium sized radishes, very thinly sliced
• 2 cups (packed) baby arugula

Instructions:

1. Heat 2 tablespoons of extra-virgin olive oil in a wide saucepan or Dutch oven over medium heat. Add the crushed garlic and red pepper flakes, and cook until the garlic edges turn brown, which should take around 2 to 3 minutes. Stir in the farro until the grains are evenly coated with oil. Toast the farro by cooking and occasionally stirring for 3 to 5 minutes. Season with a few generous pinches of salt and add enough water to cover the farro by at least 2 inches. Bring it to a boil, then reduce the heat and simmer until the farro is firm to the bite, approximately 20 to 25 minutes (or follow package instructions).
2. While the farro is cooking, prepare the eggs: Combine the eggs, water, lemon zest, 1/2 teaspoon salt, some black pepper, and 2 tablespoons of grated Parmesan cheese in a medium bowl. Heat 1 tablespoon of extra-virgin olive oil in a 12-inch nonstick skillet over medium heat. Once the oil is hot, pour in the egg mixture. Lower the heat to medium-low and cook the eggs, lifting and tilting the skillet as the edges set, for about 1 to 1 1/2 minutes. Tear the eggs into uneven pieces with a spatula when the center is starting to set but still runny. Transfer the eggs to a plate and sprinkle with lemon juice. The torn eggs should be lightly browned underneath and soft and airy in texture.
3. After cooking, drain the farro and return it to the pot. Add the apricots and vinegar, mixing well. Let it rest for 5 to 10 minutes so the warm farro can absorb the vinegar. Then, add 3 to 4 tablespoons of extra-virgin olive oil and toss (you can start with less oil if you prefer). Let it cool for a few more minutes until the farro is slightly warm before combining with the olives, walnuts, radishes, arugula, and torn eggs to assemble the salad. Adjust the seasoning and acidity, adding more lemon juice if necessary. Serve the salad warm or at room temperature.

Summary:

• Calories: 2640 kcal
• Fat: 159 g
• Protein: 81 g
• Carbs: 251 g
• Potassium: 2561 mg
• Magnesium: 500 mg