Summer Farro Salad

Name: Summer Farro Salad
Ingredients: Lemon Vinaigrette; 1 cup extra-virgin olive oil; 1/2 cup freshly squeezed lemon juice; 2 minced shallots; 1 tablespoon Dijon mustard; 1 teaspoon Kosher salt; 1/2 teaspoon Fresh ground pepper; 1 tablespoon lemon zest; 2 teaspoons honey; Farro Salad; 3 cups farro; 8 cups cold water; 2 tablespoons extra-virgin olive oil; 1 large fennel bulb, green parts removed, cored and sliced thinly on a mandoline; 1 cup shelled, toasted pistachios; 1 1/2 cups shelled, english peas, blanched, plunged into an ice bath and drained; 1/2 cup very thinly sliced preserved lemon rind; 2 teaspoons sea salt; 1/2 cup finely chopped italian parsley

19 ingredients

10 steps

Ingredients

Lemon Vinaigrette
1 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
2 minced shallots
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon Fresh ground pepper
1 tablespoon lemon zest
2 teaspoons honey
Farro Salad
3 cups farro
8 cups cold water
2 tablespoons extra-virgin olive oil
1 large fennel bulb, green parts removed, cored and sliced thinly on a mandoline
1 cup shelled, toasted pistachios
1 1/2 cups shelled, english peas, blanched, plunged into an ice bath and drained
1/2 cup very thinly sliced preserved lemon rind
2 teaspoons sea salt
1/2 cup finely chopped italian parsley

Directions

1

Mix together all ingredients in a bowl with the exception of the extra virgin olive oil.
2

Gradually whisk in extra-virgin olive oil in a steady stream to emulsify the vinaigrette. Set aside.
3

Rinse farro well in cold running water in a colander and drain.
4

Add 8 cups of cold water to a large deep sauce pan, add farro, 2 teaspoons of sea salt and 2 tablespoons of extra virgin olive oil.
5

Bring farro to a simmer and cover with a tight lid. Cook at a low simmer for 25-30 minutes until al dente.
6

Drain farro and let cool to room temperature.
7

In a large bowl toss, farro, fennel, pistachios, blanched peas, and preserved lemon together in a bowl.
8

Coat farro salad liberally with lemon vinaigrette. Use more or less to taste.
9

Add italian parsley and mix thoroughly.
10

Serve at room temperature.