RECIPE: Farro Salad with Red Peppers and Beans
I GOT A JUMPSTART ON MEATLESS MONDAY this weekend when my friend made the most delicious Mediterranean farro salad as we all lazed about taking in the spring sunshine. As some of you surely know by now, I’m a big fan of this ancient grain; farro has a wonderful nutty flavor and a satisfying bite. So I’m always happy to expand my repertoire of dishes to make with it, and I think you will be, too.
This is a very flexible recipe: Substitute asparagus for the beans (cut the spears into 3-inch pieces and cook in boiling water for 3 to 5 minutes) or use yellow peppers instead of red. Replace chives with a thinly chopped scallion or two, or some red onion. And, of course, what could be better than doubling the recipe for a family picnic or potluck this summer? Happy Meatless Monday. And thank you Pam.
Pamela Ferrari’s Farro SaladServes 4–6, as side salad or light lunch 1½ cups semi-pearled or pearled farro 1 red pepper, sliced into thin strips ½ lb green beans or haricot verts ½ cup pitted black olives 1/3 cup grated Parmesan cheese 1 small bunch chives, chopped, or half a small red onion, sliced thinly ¼ cup extra-virgin olive oil ¼ cup sherry vinegar 2 tsp Dijon mustard ½ tsp salt, or to taste Ground black pepper, to taste Bring a medium saucepan of salted water to the boil. Add farro and boil gently, uncovered, for about 20 minutes, until al dente. Drain and put in a large serving bowl to cool. * Cook green beans in boiling salted water for 2 minutes, or until just tender. Drain and transfer briefly to a bowl of iced water to stop the cooking. Drain again and pat dry. Once the farro is cool, combine the beans, olives (slice them if they’re big, or leave whole if you use tiny ones, like Niçoise), red pepper, Parmesan and chives or red onions with the farro. In a small bowl, whisk together the sherry vinegar, olive oil, mustard, pepper and salt. Pour the dressing over the salad, toss and serve. * In a rush? Cool the farro more quickly by spreading it out on a cookie sheet.