Farro Salad With Marinated Artichokes, Watercress, And Feta

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Fine Cooking


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1/4  lb. feta (1 cup), preferably sheep’s milk

Freshly ground black pepper

2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)

8 baby artichokes, trimmed, and quartered

2 sprigs fresh oregano

8 sprigs fresh parsley

2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts

1/4 cup kosher salt

1 cup farro 

1/2 cup white wine vinegar 

2 cups extra-virgin olive oil; more as needed

4 sprigs fresh thyme 

1  Tbs. red wine vinegar

2 cloves garlic, peeled

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