Farro and Green Olive Salad with Walnuts and Raisins

By KDHarmon

Ingredients

• 1 1/4 cups farro (1/2 pound)
• Fine sea salt
• 1 cup walnuts (3 1/2 ounces)
• 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
• 4 scallions, white and light green parts only, finely chopped
• 1/3 cup snipped chives
• 2 tablespoons golden raisins
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• Shaved Pecorino cheese, for serving

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.

Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.

In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Makes 6-8 servings.

Make Ahead
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.