Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.
5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
2/3 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
How to Make It
Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.
This is really good...I followed the recipe exactly (except for halving the amount) and found it flavorful with a satisfying combination of textures. It might benefit from some goat cheese crumbles but stands well enough alone; and I agree that this could easily be made a main dish with the addition of a legume - e.g., chickpeas, edamame or fava beans. This time I served it as a side to grilled chicken (with asparagus) but might try it as a main next time.
Made a few modifications to suit my families' tastes. Subbed 1/3 C toasted pine nuts for the walnuts. For the dressing did 1/4 C honey balsamic vinegar and 3T EVOO then salt and pepper to taste. The salad was light and bright - great for dinner and will make an excellent lunch as well.
What a terrific summer salad! I made this for tonight's dinner, with several substitutions. Barley instead of farro, juice from 1 fresh squeezed orange in place of the lemon juice, a little more mustard and not quite as much olive oil. Absolutely loved it and will definitely make this again-- it is perfect picnic food, or a dish to bring to a potluck.
I made this for a BBQ today. It was okay, but I expected it to be more flavorful. I followed the recipe as is, with farro. If I tried it again, I would try wheat berries, per the other review. It was a filling side, but the flavours just didn't come together that well.
Delicious! I used wheat berries and added a little crumbled feta to finish it off. It would be great with garbanzo beans added for a bit more fiber and protein. Very quick and easy, one to keep in the summer salad rotation, for sure!
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