Farro Salad

Farro Salad is rated 5.0 out of 5 by 2.
  • y_2017, m_10, d_17, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.farro-salad-otg, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 38ms
  • REVIEWS, PRODUCT
Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 8

One of the world’s oldest grains, farro is a high-protein form of wheat with a nutty, earthy flavor. It is often used as a substitute for barley or rice in soups and can also be simply dressed with oil and lemon juice and served cold, as in this recipe.

Ingredients:

  • 4 cups vegetable stock or salted water 
  • 1 1/2 cups pearled farro 
  • Salt, to taste 
  • 1 lb. fresh English peas, shelled 
  • 1/4 cup extra-virgin olive oil 
  • Zest and juice of 1 lemon 
  • Freshly ground pepper, to taste 
  • 3 red and/or yellow bell peppers, seeded and diced  
  • 1 pint red and/or yellow cherry tomatoes, halved 
  • 1/4 cup finely diced red onion  
  • 1/2 cup minced fresh flat-leaf parsley 
  • 10 fresh basil leaves, rolled together and sliced into ribbons 
  • 1 Tbs. minced fresh tarragon 
  • 1 Tbs. minced fresh chervil 
  • 1 Tbs. minced fresh chives 

Directions:

In a large pot over high heat, bring the stock to a boil. Add the farro and stir with a large spoon. Return to a boil, reduce the heat to low, partially cover and cook the farro until al dente (tender but firm to the bite), 15 to 20 minutes. Spread the farro in a shallow pan to cool.

Bring a small saucepan three-fourths full of salted water to a boil over high heat. Have ready a bowl of ice water. Boil the peas until tender, about 2 minutes. Drain into a colander. Pour the peas into the ice water and drain again.

In a small bowl, whisk together the olive oil, lemon zest and lemon juice. Season the vinaigrette with salt and pepper.

In a large salad bowl, combine the farro, peas, bell peppers, tomatoes, onion, parsley, basil, tarragon, chervil and chives. Add the vinaigrette and stir to coat. Taste and adjust the seasonings with salt and pepper.

Serve at room temperature or cover, refrigerate for 1 to 2 hours and let stand at room temperature for 15 minutes before serving. Serves 6 to 8.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Rated 5 out of 5 by from pretty AND tasty Just made this salad to bring to a workplace potluck. Tweaks: Added tangerine juice along with the lemon juice, subbed cucumber for one of the peppers, roasted halved cherry tomatoes before adding to salad, added grilled blackened chicken (so that the meatlovers wouldn't complain). This salad is endlessly adaptable. Dressing is light and fresh tasting.
Date published: 2014-02-18
Rated 5 out of 5 by from Fresh and wholesome I've had this recipe for over a year and just haven't made it. I finally made it and it's so fresh and delicious. I didn't have peppers so I omitted them and I didn't use onions, just doubled the amount of chives. I used dried chives, parsley, and tarragon (in place of chervil) and used fresh basil. I had sweet basil EEVO so I used it in place and wow what a difference. I highly recommend using basil oil (stonewall kitchen). This would be a perfect summer dish with grilled fish or chicken. I can't wait to share this recipe!
Date published: 2013-03-04
  • y_2017, m_10, d_17, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.farro-salad-otg, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 27ms
  • REVIEWS, PRODUCT