Salads

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Mediterranean Farro Salad

Difficulty:Easy
Serves:6

Ingredients

  • ■   8 oz farro
  • ■   sea salt
  • ■   extra-virgin olive oil
  • ■   4 oz freshly ground black pepper

Description

Ingredients: 10 ounces farro (about 1 1/2 cups) 1 1/2 teaspoons sea 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 Directions: 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. Recipe courtesy Giada De Laurentiis

  • 1. In a medium saucepan, combine 4 cups of water with the farro.
  • 2. Bring to a boil over high heat.
  • 3. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes.
  • 4. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer.
  • 5. Drain well. Transfer to a large bowl and let cool.
  • 6. Meanwhile, bring a medium pot of salted water to a boil over high heat.
  • 7. Add the green beans and stir. Cook for 2 minutes.
  • 8. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes.
  • 9. Drain the green beans.
  • 10. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives.
  • 11. Stir to combine. n 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.
  • 12. Toss to combine and serve.
  • 13. Recipe courtesy Giada De Laurentiis

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