Farro Salad Recipe
Recipe adapted from Erica Lin, Campanile, Los Angeles
Farro Salad
Farro Salad from Erica Lin, Campanile, Los Angeles
Servings
4
Servings
Ingredients
- ¼ cup extra-virgin olive oil, divided
- 1 cup farro
- 2 cups water
- ¼ cup fresh lemon juice (from about 1 lemon)
- 1 tablespoon ground cumin
- 1 tablespoon minced shallot
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- ¼ cup parsley leaves
- 1 pear--peeled, cored and thinly sliced
- ¼ cup cured black olives, pitted and sliced
- ¾ cup grated ricotta salata
- ¼ cup pomegranate seeds
Directions
- Make the farro: In a medium skillet set over medium heat, warm 2 tablespoons of the olive oil. Add the farro and cook, stirring frequently, until the farro has darkened slightly in color and smells toasted, 3 to 4 minutes. Cover the farro with the water, bring to a boil, cover the pan and simmer until the farro is tender and the water has been absorbed, 25 to 30 minutes. Let cool slightly, then refrigerate until cool, about 20 minutes.
- Make the dressing: In a large mixing bowl, combine the lemon juice, cumin, shallot, red wine vinegar and the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper. Stir in the parsley, pear, black olives and the reserved farro. Toss to combine, spread the salad out on a large platter, top evenly with the ricotta salata and pomegranate seeds and serve immediately.