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Grain Salad with Many Flavors
Recipe Intro From feedfeed

I love a chewy grain salad (this one has lentils too) with a lot of contrasting flavors and textures. Sweet, sour, chewy, crunchy, salty. You can go crazy and add more ingredients here; just don’t add toasted nuts or seeds ahead of time, as they will get soggy—throw them on top just before serving. 

TIMING TIPS:

Up to 1 day ahead: Cook the farro and lentils.

Up to 6 hours ahead: Prep the rest of the ingredients and assemble the salad. Refrigerate until 1 hour before serving.

 

Excerpted with permission from Open Kitchen by Susan Spungen, Avery Books

Recipe

Prep time 10mins
Cook time 25mins
Yield: Serves or Makes 6-8
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For the Salad

ingredients

  • 1 cup uncooked farro
  • 1/2 teaspoon salt
  • 1 cup French green lentils or beluga lentils
  • 1 seedless cucumber, peeled and diced
  • 2 tablespoons capers, drained and rinsed
  • 1 cup pomegranate seeds, optional
  • 1 cup golden raisins, or currants
  • 3 carrots, grated (about 1 cup)
  • 1/3 cup pitted Kalamata olives, slivered lengthwise
  • 1/3 cup chopped fresh Italian parsley

For the Dressing

ingredients

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallots
  • 1 tablespoon red wine vinegar, or sherry vinegar
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • freshly ground black pepper

To make the farro

Method

  • Step 1

    In a large saucepan, combine the farro, salt, and an abundant amount of water. Bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes, until the grain is tender but still firm. Drain well and let cool to room temperature. Transfer to a bowl.

Make the dressing

Method

  • Step 1

    Combine the lemon juice, shallot, and vinegar in a small bowl. Slowly add the oil while whisking, then add the salt and pepper. Set aside.

Assemble the Salad

Method

  • Step 1

    Add the lentils, cucumber, capers, pomegranate seeds (if using), raisins, carrots, olives, and parsley to the farro and toss with the dressing. Adjust the seasonings. The salad will keep well for up to 3 days.