Insalata Di Farro (Farro Salad)

By blum099

Ingredients

• 2 medium shallots, minced or 1/4 clove garlic and 1/4 medium red onion, minced
• 2 tablespoons good olive oil
• 2 teaspoons red wine vinegar or 1 teaspoon balsamic vinegar
• 1/2 teaspoon Dijon mustard or 1/2 teaspoon minced anchovy or both
• 1 tablespoon minced capers or finely chopped, pitted black olives
• 1 cup (total) chopped fresh parsley, chives, thyme or basil (or any combination)
• 1 bay leaf
• 2 quarts chicken stock
• 2 cups farro
• 1 bell pepper, finely chopped
• 1 medium tomato, chopped
• 1/2 cup grated ricotta salata or other firm or semi-firm cheese
• 1/2 cup mozzarella cut into 1/4-inch dice
• Salt and pepper, to taste
• Squeeze of lemon juice

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Combine shallots, olive oil, vinegar, mustard, capers and herbs in a bowl.

In a large saucepan, bring chicken stock to a boil.

Add the farro to the stock, lower heat to a strong simmer and cook for 20 to 30 minutes, or until the farro is tender but somewhat chewy.

Drain and let cool until no more than warm.

Add cooked farro to the ingredients in the bowl and mix. Add vegetables, tomato and cheese and mix.

Salt and pepper to taste. Add more olive oil to taste. Add a squeeze of lemon juice and serve at room temperature.