25 minutes
A delightful blend of nutty farro grains, tangy vinegar, and fresh herbs, perfect for a light and nutritious meal.
Farro
cups
to taste
tablespoons
Shallots, diced
each
0 tablespoons chopped
tablespoons
Black Pepper, freshly ground
to taste
1. Cook Farro
Bring 6 cups of salted water to a boil in a pot, add ¾ cup of farro, and let it simmer gently for about 20 to 25 minutes until tender yet chewy. Then drain and transfer to a mixing bowl.
2. Season with Vinegar
While the farro is still warm, add 1 tablespoon of red wine vinegar and toss gently. Sprinkle salt to taste.
3. Add Freshness
Dice 1 small shallot and add it to the bowl along with 2 tablespoons of chopped parsley. Stir into the farro to distribute evenly.
4. Finish with Oil and Pepper
Drizzle 3 tablespoons of extra-virgin olive oil over the salad and add freshly ground black pepper to taste. Mix thoroughly.
A final drizzle of high-quality extra-virgin olive oil can enhance the flavor and add a luscious mouthfeel. Don't forget a last sprinkle of flaky sea salt and freshly cracked black pepper to finish.
For the best texture, opt for semi-pearled farro. It maintains a pleasant bite and cooks quicker than whole farro while retaining more nutrients than pearled farro. A soak of several hours or overnight can further ensure it cooks evenly.
The dressing's acidity (typically from lemon juice or vinegar) should be balanced. Start with a little and adjust to taste—too much can overpower, but just the right amount makes the flavors pop. A touch of zest can add more dimension without extra acidity.
Allow the farro to cool slightly before combining with the other components. This prevents the herbs from wilting and ensures the salad isn’t limp. Letting the salad sit for at least 15-30 minutes before serving helps the flavors meld.
Use a generous amount of salted water, almost like cooking pasta, which ensures the farro is well-seasoned. You want the grains to be al dente, offering a satisfying chew, so begin checking for doneness at around the 20-minute mark. Drain thoroughly to prevent sogginess.
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