Mediterranean Farro Salad
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| Wed, 02-06-2008 - 4:50pm |
Giada is making this right now and it looks really good:
Mediterranean Farro Salad
10 ounces farro (about 1 1/2 cups) (also known as spelt)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
In a medium saucepan, combine 4 cups of water with the
farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until
the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and
simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to
a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the
green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a
bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and
chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour
the sherry vinaigrette over the farro salad. Toss to combine and serve.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 side-dish servings
Edited 2/6/2008 4:56 pm ET by cl-cathy205


