Ingredients

• 1 cup semi-pearled farro
• Water, to cook farro
• Salt, for water
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh parsley leaves
• 1 pound cooked shrimp, peeled and deveined
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 large bunch watercress, washed well and stemmed
• Kosher salt and freshly ground black pepper

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Instructions

1. Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
2. Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
3. Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.