0 (0)

Salads, Vegetarian

Farro salad

Farro salad
Los Angeles Times

THERE'S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti. It's a bit like eating at ... Read more

Total time: About 1 hour | Serves 4 to 6
  • 1 1/4 cups uncooked farro
  • 1 bay leaf and sprig of thyme tied together with kitchen string
  • Salt
  • 1 small red pepper
  • 1/2 cup shelled English peas, blanched
  • 2 tablespoons mixed chopped tarragon, basil, mint and parsley
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 4 to 6 tablespoons grated fresh pecorino cheese or ricotta salata

Step 1Wash and drain the farro. In a medium saucepan, cover the farro with 4 cups cold water, then add the sachet of bay leaf and thyme. Bring to a boil. Reduce the heat and simmer. Season with one-half teaspoon salt. Cook until the farro is tender, about 25 to 30 minutes, then drain. Let cool. You should have about 3 cups cooked farro.

Step 2While the farro is cooking, roast the red pepper on a rack over a gas burner over high heat, turning until all sides are blackened, about 10 minutes. Let the pepper stand in a covered bowl until cool, then peel and seed. Cut into medium dice. You will need 6 tablespoons diced pepper. Leftover pepper can be reserved for another use.

Step 3In a medium bowl, toss together the farro, roasted pepper, the peas and the mixed herbs. Add the lemon juice and olive oil and toss. Add three-fourths teaspoon salt, or to taste.

Step 4Let the salad stand 10 minutes for the flavors to blend. Divide equally onto four to six plates and sprinkle with the freshly grated pecorino cheese or ricotta salata.

Note: From Fraiche chef-owner Jason Travi. To blanch the peas, place them in boiling water until just tender, about 1 minute, then immediately place them in an ice bath and drain.


Church & State's rhubarb tart
Church & State's rhubarb tart

Crispy apple wings with fresh horseradish and curly parsley
Crispy apple wings with fresh horseradish and curly ...

Slow-poached shrimp
Slow-poached shrimp

Cardamom sweet rolls
Cardamom sweet rolls

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Early winter salad
Palazzo Giuseppe's Brussels sprout salad
Insalata Pontormo (Warm salad with pancetta and eggs)
Shaved fennel salad with smoked salmon