Heidi swanson's mostly olive salad, with some farro

Discover the delicious harmony of olives and farro in this tantalizing salad recipe. Elevate your dining experience with each flavorful bite!

Ingredients:

• 1 1/4 cups whole or semi-pearled farro
• 3 cups water
• 1 pinch fine-grain sea salt
• 450g fancy green olives (preferably Castelvetrano), rinsed then pitted
• 4 tablespoons to 6 tablespoons extra-virgin olive oil
• 1 cup chopped toasted walnut halves
• 1 bunch green onions, trimmed and chopped roughly
• 1 bunch chives
• 1/2 teaspoon crushed red pepper flakes
• 1 jalapeño, minced (seeds included or discarded, as you wish)
• 1 tablespoon honey
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup golden raisins, chopped
• 1 handful shaved pecorino or Parmesan, for serving
• 4 drops ricotta, for serving (optional)

Instructions:

1. In a saucepan, mix together the farro, water, and 1/2 teaspoon of salt. Place on medium-high heat, cover, and wait for it to come to a boil. Reduce the heat to a simmer and let it simmer gently (while still covered) for approximately 15 minutes if it's semi-pearled, longer if it's whole. Cook until it's tender but still has a bite to it. Get rid of any excess water and set it aside.
2. Roughly chop the olives and put them in a bowl. Add the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeño, honey, lemon juice, raisins, and 1/2 teaspoon salt to the bowl. Mix well and set it aside, or store it in the refrigerator until you're ready to use it.
3. If you stored the olive mixture in the refrigerator, allow it to come back to room temperature before the final mix.
4. Mix the farro and olive mixture in a bowl, combining them well. Taste it and adjust the seasoning with more salt or lemon juice if necessary.
5. Plate the dish and garnish with thinly shaved cheese and spoonfuls of ricotta, if desired.

Summary:

• Calories: 2960 kcal
• Fat: 210 g
• Protein: 64 g
• Carbs: 255 g
• Potassium: 2358 mg
• Magnesium: 594 mg