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6baebdc7 a100 427c a80e 01f2b1fabae2  2016 04 11 16 24 58
Food52
Food52

Assistant Editor Caroline Lange is on a real Castelvetrano olive kick, and this Heidi Swanson-inspired salad is full of them. While farro cooks, pit and roughly chop Castelvetranos, chop raisins and chives and parsley, and toast pecans. Toss with cooked farro, olive oil, lemon juice, salt, a fat pinch of chile flakes, a thread of maple syrup, and a generous amount of shaved pecorino. (Hunk of pecorino on the side for good measure.)

Johanness Goldberg
Johanness Goldberg
How do you cook the farro?
Food52
Food52
Hi Johanness! I cook farro in a 2:1 water:farro ratio. Add the farro and water to a pot, bring to a boil, cover, and simmer about 15 minutes or until the water is absorbed!