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