Ingredients
- 10 ounce farro (about 1 1/2 cups)
- 1 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 8 ounce green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1/2 cup pitted black olives
- 1 cup medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
- 3 ounce parmesan, crumbled (about 3/4 cup)
- 1 ounce small bunch chives, snipped (about 1/4 cup)
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon freshly ground black pepper
Preparation
Baking Directions:
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.
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.
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.