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Farro Salad with Zucchini and Radish

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This farro salad with zucchini and radish is a riff on a salad served at Charlie Bird in Soho, NYC. It is lovely for a meatless Monday dinner or as an accompaniment for chicken or other protein. Leftovers are awesome for lunch the next day.

Ingredients

Scale

For the farro:

  • Splash extra virgin olive oil
  • 1 small shallot, diced
  • 1 cup pearled farro, rinsed
  • 4 cups good chicken stock, I like Zoup
  • 2 bay leaves

For dressing:

  • 2 T fresh lemon juice (about 1/2 lemon)
  • 3/4 cup good olive oil

For the zucchini:

  • Splash EV olive oil
  • 4 medium zucchini, sliced length-wise into three or four slabs

For salad:

  • 2 – 3 ounces good Parmesan cheese, shaved using a vegetable peeler
  • 1/2 cup chopped pistachios or walnuts
  • 3 ounces arugula or spinach
  • 1 large handful of parsley or basil, stemmed and roughly chopped
  • 1 large handful of mint, stemmed and roughly chopped
  • 1 cup finely sliced radish
  • 1 pint of cherry tomatoes, sliced in half
  • Pinch of  crushed red pepper flakes

Instructions

For the farro:

  1. Put a splash of olive oil in a saute pan. Heat on medium heat and add diced shallots. Saute until lightly colored, about 4 – 5 minutes.
  2. Add farro and saute another 2 -3 minutes, stirring.
  3. Add chicken stock and bay leaves. Bring to a boil and turn down to medium-low. Cook until al dente, about 20 – 25 minutes, depending on package directions. Drain any excess water from the cooked farro and set aside.

For dressing:

  1. In a bowl large enough to toss salad, whisk together lemon juice and olive oil. Season to taste with kosher salt and freshly ground pepper.

For the zucchini:

Roasting method:

  1. Heat oven to 400 degrees. Place the zucchini slices in a sheet pan and brush them with olive oil and season with kosher salt and freshly ground pepper. Roast in oven until both sides of slices are golden brown, turning after 15 – 20 minutes and roasting another 10-12 minutes.
  2. Remove zucchini from the oven and allow to cool. Slice into 1″ bite-sized pieces. Set aside.

Grilling method:

  1. Prepare the zucchini using the same preparation method above. Grill on a medium-hot barbecue until both sides are golden brown.
  2. Remove zucchini from the grill and allow to cool. Slice into 1″ bite-sized pieces. Set aside.

For the salad:

  1. Put the farro, zucchini, pistachios or walnuts, spinach, herbs, radishes and tomatoes in the bowl with the salad dressing. Toss and season with kosher salt, freshly ground pepper and crushed red pepper flakes.

 

Notes

  1. Use a mandolin to obtain nice, thin radishes. Alternatively, use a very sharp knife.
  2. If you want to make this salad in advance or serve this salad multiple days, toss the farro in the dressing and keep it separate from the remaining ingredients. Combine just before serving.

Find it online: https://somethingnewfordinner.com/recipe/farro-salad-with-zucchini-and-radish/

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