Farro Salad with Radishes, Snap Peas, Olives, and Pecorino
Ingredients
DRESSING
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh Meyer lemon juice
- 2 teaspoons apple cider vinegar
- 1 1/4 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon honey
- 1/4 teaspoon crushed red pepper, plus more to taste
SALAD
- 4 cups water
- 1 cup uncooked pearled farro
- 3/4 teaspoon fine sea salt, plus more to taste
- 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
- 4 small carrots, thinly sliced
- 1 cup fresh sugar snap peas, thinly sliced on an angle
- 1/2 cup pitted Castelvetrano olives, roughly chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)
Directions
Make the dressing
Step 1
Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Season with salt and red pepper to taste; set aside.
Make the salad
Step 1
Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
Step 2
Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
Step 3
Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.
Make Ahead
Farro can be cooked up to 2 days in advance. Refrigerate in an airtight container until ready to assemble salad.
