Warm Farro Salad with Garden Vegetables and Salame

by Pamela Sheldon Johns
from Prosciutto, Pancetta, Salame
(Ten Speed Press, 2005)
Serves 6

Farro is an ancient strain of wheat with a high protein content and a nutty flavor. It can be found in health food and gourmet food stores in different forms: whole grain, cracked, or flour. This farro dish can be served warm as a winter side dish or chilled for a summer salad.—Pamela Sheldon Johns

convert Ingredients
2 cups whole farro (Buy it)
3 tablespoons plus 1/4 cup extra-virgin olive oil
4 green onions (including 1 inch of the green parts), chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, seeded, deribbed, and diced
2 cups chicken stock
1 cup canned chickpeas
4 ounces spicy salame, diced
Grated zest and juice of 1/2 lemon
Salt and freshly ground black pepper to taste
Romaine lettuce leaves for garnish

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Directions
1. Soak the farro in water to cover for at least 1 hour, or up to overnight.

2. In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini, and bell pepper and saute until softened, about 2 minutes. Add the stock and bring to a boil.

3. Drain the farro and add to the pan, cover, and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and stock has been absorbed. Stir  the chickpeas and salame into the farro. Cover and set aside to keep warm.

4. In a bowl, make the salad dressing by whisking the lemon zest, lemon juice, and the 1/4 cup olive oil together. Season with salt and pepper.

5. Fluff the farro salad with a fork. Stir in the dressing. Serve warm or chilled, garnished with a leaf of lettuce.

Recipe © 2004 Pamela Sheldon Johns and Jennifer Barry Design. All rights reserved.