- 1 1/4 cups farro (1/2 pound)
- Fine sea salt
- 1 cup walnuts (3 1/2 ounces)
- 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
- 4 scallions, white and light green parts only, finely chopped
- 1/3 cup snipped chives
- 2 tablespoons golden raisins
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- Shaved Pecorino cheese, for serving
- 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.
- 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.
- 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.
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.
Ripe, citrusy Sauvignon Blanc.