Farro & Vegetable Summer Salad
by Vicki Brunsvold, Tastemaker in Residence
Farro is an ancient Italian staple with twice the protein and fiber of today’s wheat and is a great addition to soups and stews.
In this recipe, the farro can be made ahead a couple of days, refrigerated until needed. This salad is served at room temperature so it is a great one for outdoor gatherings and backyard barbecues.
Dressing
Ingredients
1/2 cup olive oil, extra-virgin
3 Tbsp lemon juice, freshly squeezed
2 tsp apple cider vinegar
1-1/4 tsp fine sea salt, more to taste
1 tsp honey
1/4 tsp crushed red pepper, more to taste
Instructions
Whisk together all ingredients in small bowl. If needed, add more salt and red pepper. Set aside
Salad
Ingredients
4 cups water
1 cup farro, pearled
1 Tbsp sea salt
1 medium bunch radishes, halved lengthwise and thinly sliced
3 small carrots, thinly sliced
1 cup fresh sugar snap peas, thinly sliced on an angle
1/4 cup flat-leaf parsley, chopped
1/4 cup chives, chopped
1/2 cup pecorino Romano shaved
Instructions
Bring water to boil. Stir in farro and salt. Reduce heat to medium-low and partially cover pot. Simmer until farro is just tender - about 22-24 minutes. Drain and transfer to large bowl to cool.
Add sliced radishes, carrots, snap peas, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand 1/2 hour at room temperature.
Just before serving, stir in remaining dressing. Season to taste. Sprinkle with cheese and serve.