spring farro salad

Farro salad recipe

Serves 4 or more

Ingredients:

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey or agave nectar

• 1 tablespoon unsweetened rice vinegar or white wine vinegar

• 5 tablespoons good extra-virgin olive oil

• 1/4 teaspoon sea salt

• 3 cups cooked & cooled farro or similar whole grain*

• 4 scallions, thinly sliced crosswise, white and green parts

• 4 radishes, thinly sliced crosswise

• 1 cup sugar snap peas, blanched and sliced crosswise**

• 1/2 of a medium raw fennel bulb, minced small (pieces should be pea sized or smaller)

• 1/4 cup coarsely chopped unsalted pistachios

• 1/4 cup coarsely grated parmigiano reggiano cheese

• Handful chopped herbs: parsley, tarragon, chives, dill, mint, etc. - mix and match!

• Salt and ground pepper to taste

Instructions:

1. First, make dressing: whisk together lemon zest and juice, honey, vinegar, olive oil, and salt. Set aside.

2. Toss together farro, prepared vegetables, pistachios, cheese, and herbs in a bowl. Mix in the dressing, stirring to evenly coat the grains. Add a few cranks of pepper and extra salt to taste. Note: adjust quantities of other items, such as herbs and cheese, to suit your taste. Serve immediately at room temperature. It’s good the next day, cold, but the vegetables and herbs might not be as snappy and bright.

*To cook farro, I prefer a pasta method: plenty of salted water, boil then simmer until grains are cooked through but still al dente. Drain well and cool.

**To blanch sugar snap peas, bring salted water to a boil and put the peas in, allow to boil only for a minute or two, until they’re bright green and cruncy. Immediately drain and dunk them in iced water to stop the cooking.