Farro & Vegetable Summer Salad

by Vicki Brunsvold, Tastemaker in Residence

Farro is an ancient Italian staple with twice the protein and fiber of today’s wheat and is a great addition to soups and stews.

In this recipe, the farro can be made ahead a couple of days, refrigerated until needed.  This salad is served at room temperature so it is a great one for outdoor gatherings and backyard barbecues.

Dressing

Ingredients

1/2 cup olive oil, extra-virgin

3 Tbsp lemon juice, freshly squeezed

2 tsp apple cider vinegar

1-1/4 tsp fine sea salt, more to taste

1 tsp honey

1/4 tsp crushed red pepper, more to taste

Instructions

1. Whisk together all ingredients in small bowl.  If needed, add more salt and red pepper. Set aside

Salad

Ingredients

4 cups water

1 cup farro, pearled

1 Tbsp sea salt

1 medium bunch radishes, halved lengthwise and thinly sliced

3 small carrots, thinly sliced

1 cup fresh sugar snap peas, thinly sliced on an angle

1/4 cup flat-leaf parsley, chopped

1/4 cup chives, chopped

1/2 cup pecorino Romano shaved

Instructions

1. Bring water to boil.  Stir in farro and salt.  Reduce heat to medium-low and partially cover pot.  Simmer until farro is just tender - about 22-24 minutes.  Drain and transfer to large bowl to cool.

2. Add sliced radishes, carrots, snap peas, parsley, and chives to farro.  Stir in 1/2 cup dressing.  Let stand 1/2 hour at room temperature.

3. Just before serving, stir in remaining dressing.  Season to taste.  Sprinkle with cheese and serve.