Olive and Farro Salad with Preserved Lemons

Ingredients

• 1 1/4 cups whole or semi-pearled farro

• 3 cups water

• Fine-grain sea salt

• 1 pound fancy green olives (preferably Castelvetrano), rinsed then pitted

• 4 to 6 tablespoons extra-virgin olive oil

• 1 cup chopped toasted walnut halves

• 1 bunch green onions, trimmed and chopped roughly

• 1 bunch chives

• 1/2 teaspoon crushed red pepper flakes

• 1 jalapeño, minced (seeds included or discarded, as you wish)

• 1 tablespoon honey

• 2 tablespoons freshly squeezed lemon juice

• 1/3 cup golden raisins, chopped

• 1/4 cup finely diced preserved lemon rind

• 1/4 cup chopped parsley

• 1/8 cup finely diced red onion

• Shaved pecorino or Parmesan, for serving

• Ricotta, for serving (optional)

Preparation

1. In a saucepan, combine the farro, water, and 1/2 teaspoon of salt. Set over medium-high heat, cover, and bring to a boil. Lower the heat from a boil to a simmer, and simmer gently (still covered) for about 15 minutes if semi-pearled, longer if whole. Cook until tender but not mushy. Drain off any water and set aside.

2. Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeño, parsley, red onion, preserved lemon, honey, lemon juice, raisins, and 1/2 teaspoon salt. Stir well and set aside (or refrigerate) until ready to serve.

3. If you've refrigerated the olive mixture, bring it back to room temperature before the final toss.

4. Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt or lemon juice as needed.

5. Serve and top with thin strips of shaved cheese and dollops of ricotta, as desired.

Urban Cowgill 2016