Summer Farro Salad Recipe

Name: Summer Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Vinaigrette; 1 cup extra-virgin olive oil; 1/2 cup freshly squeezed lemon juice; 2 minced shallots; 1 tablespoon Dijon mustard; 1 teaspoon Kosher salt; 1/2 teaspoon Fresh ground pepper; 1 tablespoon lemon zest; 2 teaspoons honey; Farro Salad; 3 cups farro; 8 cups cold water; 2 tablespoons extra-virgin olive oil; 1 large fennel bulb, green parts removed, cored and sliced thinly on a mandoline; 1 cup shelled, toasted pistachios; 1 1/2 cups shelled, english peas, blanched, plunged into an ice bath and drained; 1/2 cup very thinly sliced preserved lemon rind; 2 teaspoons sea salt; 1/2 cup finely chopped italian parsley

Servings: persons

Lemon Vinaigrette
1 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
2 minced shallots
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon Fresh ground pepper
1 tablespoon lemon zest
2 teaspoons honey
Farro Salad
3 cups farro
8 cups cold water
2 tablespoons extra-virgin olive oil
1 large fennel bulb, green parts removed, cored and sliced thinly on a mandoline
1 cup shelled, toasted pistachios
1 1/2 cups shelled, english peas, blanched, plunged into an ice bath and drained
1/2 cup very thinly sliced preserved lemon rind
2 teaspoons sea salt
1/2 cup finely chopped italian parsley

1
Mix together all ingredients in a bowl with the exception of the extra virgin olive oil.
2
Gradually whisk in extra-virgin olive oil in a steady stream to emulsify the vinaigrette. Set aside.
3
Rinse farro well in cold running water in a colander and drain.
4
Add 8 cups of cold water to a large deep sauce pan, add farro, 2 teaspoons of sea salt and 2 tablespoons of extra virgin olive oil.
5
Bring farro to a simmer and cover with a tight lid. Cook at a low simmer for 25-30 minutes until al dente.
6
Drain farro and let cool to room temperature.
7
In a large bowl toss, farro, fennel, pistachios, blanched peas, and preserved lemon together in a bowl.
8
Coat farro salad liberally with lemon vinaigrette. Use more or less to taste.
9
Add italian parsley and mix thoroughly.
10
Serve at room temperature.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Lemon Vinaigrette, 1 cup extra-virgin olive oil, 1/2 cup freshly squeezed lemon juice, 2 minced shallots, and more.

Yes, Summer Farro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Farro Salad

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