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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
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How to make it
1
Bring a medium pot of salted water to a boil. Add the farro and cook 14-16 minutes until tender. Drain thoroughly and rinse under cold water. Set aside.
2
While the farro cooks, rinse and dry all produce. Halve the cherry tomatoes lengthwise. Trim and halve the lettuce heads lengthwise. Pick the parsley leaves. Quarter and deseed the lemon. Core and thinly slice the fennel; place in a small bowl of ice water with the juice of 1 lemon wedge. Peel and mince the shallot to get 2 tablespoons.
3
Heat a large dry pan over medium-high. Add the sunflower seeds and toast stirring frequently 3-4 minutes until browned and fragrant. Transfer to a small bowl.
4
In a small bowl, combine the honey, shallot, and the juice of the remaining 3 lemon wedges; season. Slowly whisk in 2 tablespoons olive oil until combined.
5
Drain the fennel thoroughly. In a large bowl, combine the cooked farro, lettuce, watercress, tomatoes, parsley, drained fennel, and all but a pinch of the sunflower seeds. Season and add enough vinaigrette to coat; toss thoroughly.
6
Divide the salad between 2 plates. Use a peeler to shave the pecorino on top. Garnish with the remaining toasted sunflower seeds.
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Shaved Fennel & Pecorino Salad (with Lollo Rosso, Farro & Lemon Vinaigrette) is a Vegetarian meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Bring a medium pot of salted water to a boil. Add the farro and cook 14-16 minutes until tender. Drain thoroughly and rinse under cold water. Set aside.
While the farro cooks, rinse and dry all produce. Halve the cherry tomatoes lengthwise. Trim and halve the lettuce heads lengthwise. Pick the parsley leaves. Quarter and deseed the lemon. Core and thinly slice the fennel; place in a small bowl of ice water with the juice of 1 lemon wedge. Peel and mince the shallot to get 2 tablespoons.
Heat a large dry pan over medium-high. Add the sunflower seeds and toast stirring frequently 3-4 minutes until browned and fragrant. Transfer to a small bowl.
In a small bowl, combine the honey, shallot, and the juice of the remaining 3 lemon wedges; season. Slowly whisk in 2 tablespoons olive oil until combined.
Drain the fennel thoroughly. In a large bowl, combine the cooked farro, lettuce, watercress, tomatoes, parsley, drained fennel, and all but a pinch of the sunflower seeds. Season and add enough vinaigrette to coat; toss thoroughly.
Divide the salad between 2 plates. Use a peeler to shave the pecorino on top. Garnish with the remaining toasted sunflower seeds.
Shaved Fennel & Pecorino Salad is a Blue Apron meal
Which meal service offers Shaved Fennel & Pecorino Salad?
Shaved Fennel & Pecorino Salad is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
How long does Shaved Fennel & Pecorino Salad take to prepare?
Shaved Fennel & Pecorino Salad is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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