Ingredients
Kosher salt and freshly ground pepper
1 1/4 cups farro
1 1/2 teaspoons Dijon mustard
1/4 cup cranberry sauce
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
2 cups shredded cooked turkey
2 stalks celery, chopped, plus 1/4 cup leaves
2 cups watercress (from 1 bunch), tough stems removed
Preparation
In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.
Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.
