Fall

Summer Farro Salad

September  8, 2015
Author Notes

Healthy salad with fresh summer flavors. —Dawn Kimball

  • Serves 8-10
Ingredients
  • Lemon Vinaigrette
  • 1 cup extra-virgin olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 minced shallots
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Fresh ground pepper
  • 1 tablespoon lemon zest
  • 2 teaspoons honey
  • Farro Salad
  • 3 cups farro
  • 8 cups cold water
  • 2 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, green parts removed, cored and sliced thinly on a mandoline
  • 1 cup shelled, toasted pistachios
  • 1 1/2 cups shelled, english peas, blanched, plunged into an ice bath and drained
  • 1/2 cup very thinly sliced preserved lemon rind
  • 2 teaspoons sea salt
  • 1/2 cup finely chopped italian parsley
In This Recipe
Directions
  1. Lemon Vinaigrette
  2. Mix together all ingredients in a bowl with the exception of the extra virgin olive oil.
  3. Gradually whisk in extra-virgin olive oil in a steady stream to emulsify the vinaigrette. Set aside.
  1. Farro Salad
  2. Rinse farro well in cold running water in a colander and drain.
  3. Add 8 cups of cold water to a large deep sauce pan, add farro, 2 teaspoons of sea salt and 2 tablespoons of extra virgin olive oil.
  4. Bring farro to a simmer and cover with a tight lid. Cook at a low simmer for 25-30 minutes until al dente.
  5. Drain farro and let cool to room temperature.
  6. In a large bowl toss, farro, fennel, pistachios, blanched peas, and preserved lemon together in a bowl.
  7. Coat farro salad liberally with lemon vinaigrette. Use more or less to taste.
  8. Add italian parsley and mix thoroughly.
  9. Serve at room temperature.

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