Name: Chicken Salad With Farro And Olives
Yield: 6
Ingredients: 1 cup farro (see Note); 2 cups water; 1/3 cup hazelnuts (1 1/2 ounces); 3/4 cup fresh baby peas or thawed frozen peas (1/4 pound); 3/4 teaspoon coriander seeds; 1 garlic clove, smashed; 1 teaspoon finely grated lemon zest; 1 teaspoon coarse sea salt; 1/4 teaspoon curry powder; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 3/4 pound roasted chicken breast, skinned and cut into 1/2-inch dice (2 cups); 1/3 cup thinly sliced celery; 3 radishes, thinly sliced; 1 tablespoon coarsely chopped flat-leaf parsley; 1 tablespoon chervil leaves or coarsely chopped chives; Freshly ground pepper; 1/3 cup green olives, pitted and halved lengthwise; Radicchio leaves, for serving (optional)

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