-
1
Preheat the oven to 350.
-
2
In a small saucepan, cover the farro with the water and bring to a boil.
-
3
Cover and cook over low heat until tender, 18 to 20 minutes.
-
4
Drain the farro and transfer it to a large bowl to cool slightly.
-
5
Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for about 14 minutes, or until lightly browned and fragrant.
-
6
Let cool, then transfer the nuts to a kitchen towel and rub off the skins.
-
7
Coarsely chop the nuts.
-
8
If using fresh peas, cook them in a medium saucepan of boiling water until tender, about 5 minutes; drain.
-
9
In a small skillet, toast the coriander seeds over moderate heat until fragrant and lightly browned, about 3 minutes.
-
10
Transfer to a mortar and coarsely grind.
-
11
Add the garlic, lemon zest, sea salt and curry powder to the mortar and pound to a paste.
-
12
Add the olive oil and lemon juice and stir until combined.
-
13
Stir half of the dressing into the farro and let stand until cooled to room temperature.
-
14
Add the chicken, peas, celery, radishes, parsley, chervil and the remaining dressing.
-
15
Season the salad with pepper and toss to mix.
-
16
Just before serving, add the olives and hazelnuts.
-
17
Mound the chicken salad on the radicchio leaves and serve.
