Warm Farro Salad with Herbs
Hearty whole-grain farro holds its shape beautifully as it cooks, making it ideal for salads. Here, it is tossed together with fresh herbs to make a brightly flavored side dish that is perfect alongside roast chicken or grilled meats. Feel free to mix up the herbs with whatever you have on hand.
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 cup (6 oz./185 g) farro
- 2 cups (16 fl. oz./500 ml) chicken stock
- Sea salt and freshly ground pepper
- Grated zest and juice of 1 lemon
- 1/4 cup (1/3 oz./10 g) chopped fresh chives
- 1/4 cup (1/3 oz./10 g) chopped fresh chervil
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1/4 cup (1/3 oz./10 g) chopped green onion, white and light green portions
- 1 1/2 tsp. chopped fresh tarragon
In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the bay leaf, rosemary and farro and cook, stirring, for 1 minute. Add the stock, 2 cups (16 fl. oz./500 ml) water, 1 tsp. salt and several grinds of pepper. Bring to a boil, then cover, reduce the heat and simmer until the farro is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and let cool slightly.
Discard the bay leaf and rosemary and transfer the farro to a bowl. Add the lemon zest and juice, the remaining 2 Tbs. olive oil, the chives, chervil, parsley, green onion and tarragon and toss to combine. Transfer to a serving dish, sprinkle with salt and serve warm. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm (Weldon Owen, 2009)