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Farro and Green Olive Salad with Walnuts and Raisins
© Chris Court

Farro and Green Olive Salad with Walnuts and Raisins

  • SERVINGS: 6 to 8
  • FAST

This salad has so many olives that there's a piece in every single bite.

  1. 1 1/4 cups farro (1/2 pound)
  2. Fine sea salt
  3. 1 cup walnuts (3 1/2 ounces)
  4. 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
  5. 4 scallions, white and light green parts only, finely chopped
  6. 1/3 cup snipped chives
  7. 2 tablespoons golden raisins
  8. 1/2 teaspoon crushed red pepper
  9. 1/4 cup extra-virgin olive oil
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoon honey
  12. Shaved Pecorino cheese, for serving
  1. Preheat the oven to 375°. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  2. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  3. In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.
Make Ahead The salad can be refrigerated overnight. Bring the salad to room temperature before serving.

Suggested Pairing

Ripe, citrusy Sauvignon Blanc.



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