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Farro Salad with Olives
Ingredients
  • 1 1/4 C. uncooked farro
  • 4 C. water
  • 1/2 t. fine sea salt or more to taste
  • 1 C. walnuts or more to taste
  • 2 1/2 C. pited green olives preferably Castelvetrano chopped (adjust the amount of olives to your taste)
  • 4 scallions white and light green parts only--finely chopped
  • 1/3 C. snipped fresh chives
  • 1/4 C. extra-virgin olive oil
  • 3 T. fresh lemon juiice
  • 2 T. golden raisins or more
  • 1 T. honey
  • 1/2 t. crushed red pepper
  • Shaved asiago cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Put farro, 4 cups of water and salt into a saucepan and bring to a boil. Reduce heat and partially cover the pan.
  3. Let farro simmer until it is tender. This will take approximately 20 minutes. Drain the farro and spread it on a baking sheet. Let the farro cool and dry out a bit.
  4. Toast walnuts in preheated oven until the nuts are lightly browned and fragrant. This will take from 5 to 7 minutes. Remove the walnuts from the oven, let them cool and then coarsely chop them
  5. Whisk oil, lemon juice,honey, chives and crushed red pepper in a large bowl. Season with salt. Add walnuts, olives, scallions, and raisins to the dressing. Toss with the farro.
  6. Refrigerate salad over night to let the flavors marry.
  7. Serve salad on a platter, garnished with shaved cheese. Serve at room temperature.