Mediterranean Farro Salad
A cold farro salad tossed with green beans, black olives, red pepper, crumbled Parmesan and chives in a sherry-Dijon vinaigrette. It keeps well chilled and eats as a hearty lunch or a side.
Ingredients
- 10 ounce farro, about 1 1/2 cups
- 2 teaspoon salt, 1 1/2 teaspoons for cooking the farro, 1/2 teaspoon remaining for the dressing
- 8 ounce green beans
- ½ cup black olives, pitted
- 1 piece red pepper, medium, diced
- 3 ounce Parmesan, crumbled, about 3/4 cup
- 1 bunch chives, small bunch, about 1/4 cup
- ¼ cup sherry vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 4 cup water, for cooking the farro; listed only in the method
Method
- In medium sc pan combine 4 cups of water w/ farro. Bring to boil over high heat. Cover & simmer over med-low heat til farro is tender, about 20 min.
- Add 1 1/2 tspn salt - simmer per 10 mins.
- Drain farro & let cool once tender.
- Add green beans, olives, red pepper, parm & chives to farro once cooled.
- In small bowl combine sherry vin, olive oil, mustard, pepper & remaining salt - whisk together & pour over farro mixture.