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!
For the Lemon Dressing:
For the Farro & Walnut Salad: