Pardon my brevity, but I think we all need to focus on the primary task at hand today, which is obviously watching Bey’s new “Formation” video on repeat for the next six hours.
This salad is absolutely delicious. It’s more than a salad, really – it’s a very hearty side. If you’re planning to celebrate Valentine’s Day at home next weekend, prepare this dish for your special someone and they’ll know you love them. It’s vegetarian to start and not that I’m necessarily recommending this, but if you omitted the Parmesan, it would be vegan.
Farro & Olive Salad
Adapted from Heidi Swanson’s Mostly Olive Salad, With Some Farro
1 1/4 cups whole or semi-pearled farro
3 cups water or chicken stock (I use stock for extra flavor)
3/4 lb olives (use your favorite variety, I prefer a combination of black and green), pitted and sliced into quarters
3 tbsp extra-virgin olive oil
1 cup pistachios
1 bunch scallions, trimmed and chopped roughly
Pinch of red pepper flakes (use as much or as little as you like, depending on your heat preference)
1 tbsp honey
2 tbsp freshly squeezed lemon juice
1/2 cup golden raisins
2 – 3 tbsp fresh parsley, chopped
Shaved Parmesan, for serving
Kosher salt & freshly ground pepper
In a saucepan, combine the farro, chicken stock (or water) and a pinch of salt (I also added a few sprigs of lemon thyme, but this is completely optional). Set over medium-high heat, cover, and bring to a boil. Lower the heat and simmer gently (still covered) for about 10 – 15 minutes. Cook until tender but not mushy. Drain off any remaining cooking liquid and set aside.
Place the olives in a bowl along with the olive oil, pistachios, green onions, red pepper flakes, honey, lemon juice, raisins, parsley, a pinch of salt and a couple grinds of pepper. Stir well and set aside until ready to serve. This mixture develops flavor, the longer it marinates, so feel free to make ahead of time.
Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt, pepper or lemon juice as needed.
Serve and top with thin strips of shaved Parmesan and parsley leaves.