Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest

1. 1

   Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches.

2. 2

   Bring to a boil over high heat; add salt, and stir once.

3. 3

   Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes.

4. 4

   Drain, and let cool.

5. 5

   In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes.

6. 6

   Meanwhile, in a small saute pan, heat the oil over medium heat, and add the pine nuts.

7. 7

   Cook, stirring, until they are lightly toasted, about 5 minutes.

8. 8

   Remove from heat, and add the lemon zest.

9. 9

   Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl.

10. 10

    Add the farro, pine nut mixture, and parsley; stir to combine.

11. 11

    Stir in shallot mixture; season with salt and pepper.

12. 12

    Transfer to a large serving bowl.

13. 13

    Using a vegetable peeler, shave half the cheese over the salad; toss to combine.

14. 14

    The salad can be stored up 6 hours in refrigerator, covered with plastic wrap.

15. 15

    Just before serving, shave the remaining cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.