THE DAIRY KITCHEN
Farro, Artichoke, Lemon and Pecorino Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
30 MINS
Farro gives this salad a delicious nuttiness and chewy bite, which combined with the bold flavours of briney olives, artichokes and pecorino makes for a sophisticated Italian salad. Perfect served with BBQ fish, chicken or pork, as part of an Italian feast! If farro unavailable, substitute with barley.
Ingredients
1 cup farro2 tablespoons olive oil
2 teaspoons white wine vinegar
1 tablespoon finely sliced preserved lemon rind (pith and flesh discarded)
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 small clove garlic, bruised with the back of a knife
salt and freshly ground black pepper, to taste
6 char-grilled preserved artichokes, quartered
1/2 cup Sicilian-style green olives, halved
1/4 cup freshly chopped parsley
1/4 cup toasted natural almonds, roughly chopped
wedge Australian pecorino, for shaving
Handy Tips
Farro is available at specialty stores, markets and health food stores. Substitute with barley, coarse burghul or risoni.
Preserved lemon can be substituted with the grated rind of half a fresh lemon.
Method
- Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
- Shake oil, vinegar, preserved lemon, mustard, honey, garlic and seasonings in a jar to combine, stand for at least 5 minutes to allow the flavours to infuse before discarding the garlic.
- Combine farro, artichokes, olives, parsley and dressing in a large bowl. Shave cheese liberally over the salad and sprinkle with almonds.
