Grain salad with olives and whole-lemon vinaigrette
Delicious grain salad featuring briny olives paired with zesty whole-lemon vinaigrette. A harmonious blend of flavors perfect for any culinary enthusiast.
Ingredients:
- cups unhulled farro or spelt
- Kosher salt
- cups green olives
- lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
- medium shallots, finely chopped
- Freshly ground black pepper
- cup olive oil
- cups coarsely chopped mint and/or cilantro
- cups coarsely chopped parsley
Instructions:
- Saute farro in a large wide pot over medium heat, stirring frequently, until it turns golden brown and smells toasted (similar to popcorn), approximately 4 minutes. Take the pot off the heat and add cold water until the grains are covered by 1 inch; then add a generous amount of salt (around a good handful). Place the pot back on medium-high heat and bring the water to a boil. Lower the heat and let it simmer, occasionally removing any foam that rises to the top, until the grains are tender but still have a slight bite, for 25-35 minutes. Drain the farro and transfer it to a large bowl.
- While the farro is cooking, roughly crush olives using the side of a chef’s knife to create large uneven pieces; discard the pits. Place them in a large bowl and mix in chopped lemon and shallots. Toss everything together; season with salt and pepper. Allow the mixture to sit for 5 minutes to let the shallots pickle slightly and the flavors blend together.
- In a small saucepan, heat oil over medium heat. Add the olive mixture and cook, swirling occasionally, until the ingredients are heated through and the shallots have softened a bit, for about 4 minutes. Transfer the vinaigrette to the bowl with the farro and toss everything together. Taste the grain salad and adjust the seasoning with salt, pepper, and a bit of lemon juice if desired.
- Just before serving, gently mix the herbs into the salad.
- Preparation tip: You can cook the grains a day in advance; let them cool, cover, and refrigerate. The salad (without herbs) can be prepared 6 hours ahead; cover and chill.
Summary:
- Calories: 2648 kcal
- Fat: 155 g
- Protein: 62 g
- Carbs: 292 g
- Potassium: 2842 mg
- Magnesium: 605 mg