This is a hearty meal in a bowl—like an antipasto with the added substance of the earthy grain.
Recipe information
Yield
6 side-dish servings
Ingredients
Preparation
Step 1
In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat, then 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.
Step 2
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans, stir, and cook for 2 minutes. Drain the green beans, then transfer to a bowl of ice water. Let the beans cool in the water for 2 minutes, then drain well.
Step 3
Once the farro has cooled, add the green beans, olives, bell pepper, Parmesan, and chives. Stir to combine.
Step 4
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.
