Farro Salad with Shallots and Parsley


This farro salad reminds me of summer picnics. Maybe it’s the green parsley and the bite of the vinegar dressing? At any rate, this delicious side dish from Alice Waters is easy to make and healthily satisfying to eat.

Farro Salad with Parsley
Farro Salad with Parsley

Bring 6 cups salted water to a boil. Add 3/4 cup farro. Simmer until the farro is tender – about 20 to 25 minutes. Drain and transfer the farro to a bowl. Sprinkle with 1 T red wine vinegar and a pinch or two of salt. Stir, taste, and add more salt and/or vinegar if needed.

Stir in 1 small, diced shallot or 2 diced scallions; 3 T chopped parsley; 3 T extra-virgin olive oil and fresh-ground black pepper.

Serve chilled or at room temperature.

Farro Salad with Parsley
Farro Salad with Parsley

Ingredients

  • 6 cups salted water
  • 3/4 cup farro
  • 1 T red wine vinegar, plus more to taste
  • salt
  • freshly ground black pepper
  • 1 small shallot or 2 scallions, finely diced
  • 2 T chopped parsley
  • 3 T extra-virgin olive oil

    Farro Salad with Parsley
    Farro Salad with Parsley

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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