Farro Salad with Green Olives, Hazelnuts and Raisins
Adapted from Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson.
Servings: 6 people
Ingredients
- 1 1/4 cups whole farro
- 3 cups water
- large pinch fine-grain sea salt
- 2 tablespoons Meyer Lemon juice about 1/2 a lemon
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 1 cup Castelvetrano or other buttery green olive coarsely chopped
- 1 cup toasted hazelnuts coarsely chopped
- 3 green onions roughly chopped
- 1/3 cup golden raisins look for golden Himalayan raisins - they're delicious and usually unsulphered
- large pinch crushed red pepper flakes
- 1 ounce shaved pecorino plus more for serving
- 1/4 cup chopped fresh Italian parsley
Instructions
- Combine farro, water, and salt in a saucepan over medium-high heat. Cover, bring to a boil, then reduce heat to a simmer. Gently simmer 30 minutes, until farro is tender but not mushy. Drain excess water. Set aside to cool.
- In a large serving bowl, whisk together lemon juice, honey and olive oil. Stir in olives, hazelnuts, green onions, raisins, crushed red pepper and 1 ounce of pecorino. Add farro and toss to thoroughly combine.
- Top with parsley and several pecorino shavings; serve.
Nutrition
Calories: 442kcal | Carbohydrates: 47g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 420mg | Potassium: 364mg | Fiber: 10g | Sugar: 9g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 3mg
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