Instructions:
This tangy Tuscan salad is made with farro, an ancient form of wheat that is much loved in Italy. Farros unique flavor (something like a cross between barley and wheat) and nutty texture make it one of our chefs favorite grains to cook with.This recipe is a cinch to make and can be made the night before.Boil farro for 20 to 30 minutes in a gallon of generously salted, boiling water. Drain farro and let cool. Combine vegetables, olives, salt, black pepper, vinegar, and extra virgin olive oil. Toss vegetable mixture with farro. Serve at room temperature with a bottle of sangiovese wine. Serves 4 to 8.
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