Farro Salad Recipe
Farro, roman cucumbers, shallots, radish, kale, mint, parsley, salva cremasco, lemon juice, salt, pepper and Sicilian olive oil.
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Ingredients
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Grain
Vegetables
Herbs
Cheese
Dressing
Method
Preparation of Farro
- 1
Cook the Farro
Rinse 1 cup of farro under cold water. In a medium pot, add the rinsed farro and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes until tender, then drain and let cool.
Chopping Vegetables and Herbs
- 2
Prepare the Vegetables
While the farro is cooking, chop 2 medium Roman cucumbers, 2 medium shallots, and 6 medium radishes into small, bite-sized pieces. In a large bowl, combine these chopped vegetables.
- 3
Prepare the Kale
Remove the stems from 2 cups of kale and chop the leaves into small pieces. Add the kale to the bowl with the chopped vegetables.
- 4
Making the Dressing
- 5
Prepare the Dressing
In a small bowl, whisk together 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 3 tablespoons of Sicilian olive oil until well combined.
Combining the Salad
- 6
Combine All Ingredients
Once the farro has cooled, add it to the bowl of vegetables and herbs. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
- 7
Add Cheese
Crumble 100 grams of Salva Cremasco over the salad and toss gently again to incorporate it.
Serving the Salad
- 8
Serve
Transfer the farro salad to a serving bowl or individual plates. Enjoy it fresh or refrigerate for 30 minutes before serving for enhanced flavors.
