Ingredients Jump to Instructions ↓

  1. 10 ounces farro (about 1 1/2 cups)

  2. 1 1/2 teaspoons kosher salt, plus

  3. 1/2 teaspoon

  4. 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)

  5. 1/2 cup pitted black olives

  6. 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)

  7. 3 ounces Parmesan, crumbled (about 3/4 cup)

  8. 1 small bunch chives, snipped (about 1/4 cup)

  9. 1/4 cup sherry vinegar

  10. 1/4 cup extra-virgin olive oil

  11. 1 tablespoon Dijon mustard

  12. 1 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

  2. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

  3. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

  4. SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams


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