Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt.
- Servings: 10
Source: Martha Stewart Living, July 2002
- 3/4 pound farro
- Coarse salt
- 1 small shallot, minced
- Grated zest and juice of 1 1/2 lemons
- 3 tablespoons extra-virgin olive oil
- 1/2 cup pine nuts
- 1 pound zucchini, ends trimmed
- 1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
- Freshly ground pepper
- 4 ounces Parmigiano-Reggiano cheese
Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.