Farro & Walnut Salad

When I was a kid, pretty much the only grain I knew was white rice. And we usually only had it with Chinese takeout, or sometimes in a casserole. I’ve been thrilled with how ancient grains have surged in popularity in the last decade or so, as they are so much fun to cook with, and add a variety of flavors and textures to our meals.

While quinoa was all the rage for awhile, lately I’ve been WAY into farro. I’ve used it to make risotto, fried “rice”, and a variety of salads. Unlike some other grains, farro almost never gets mushy. It always retains a bit of chew, which I personally enjoy. It also has a nutty flavor, so sometimes I’ll sprinkle cooked farro on top of salads in place of nuts. Other times, it’s the star of the salad, and real nuts are the garnish.

Farro provides the base of this nutritious and filling Farro & Walnut Salad, while walnuts bring even more nuttiness to the [picnic] table. There’s also crunchy celery and salty, tangy feta cheese. In my kitchen, one rule is “when in doubt, make lemon dressing.” It’s simple, it’s delicious and it enhances everything going on in this salad. The best thing about this dish? It can be served at room temperature, chilled, or even slightly warmed. Enjoy!

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Farro & Walnut Salad

Yield: 4 servings

Prep Time: 15 minutes

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Ingredients

For the Lemon Dressing:

• Juice of 1/2 lemon
• 1 teaspoon almond butter
• Pinch of kosher salt and ground black pepper
• 3 tablespoons extra virgin olive oil

For the Farro & Walnut Salad:

• 2 stalks celery, chopped
• 1-1/2 cups cooked farro
• 1/3 cup crumbled feta cheese
• 1/3 cup walnuts

Instructions

1. Make the Lemon Dressing: In small bowl, whisk together lemon juice, almond butter, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
2. In medium bowl, toss celery, farro, feta, walnuts and Lemon Dressing until well combined.

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