Toasted farro & antipasto salad

Delight in the harmonious blend of toasted farro and vibrant antipasto flavors in this satisfying salad. A culinary masterpiece bursting with taste.

Ingredients:

• 1 1/4 cups uncooked semi-pearled farro
• 1 pinch kosher salt, plus more to taste
• 1 pinch red pepper flakes, plus more to taste
• 2/3 cup cherry tomatoes, halved
• 1 pinch granulated sugar
• 1/2 cup canned artichoke hearts (unmarinated or marinated), drained and roughly chopped
• 1/2 cup pitted castelvetrano olives, torn or roughly chopped
• 40g salami, very thinly sliced, then roughly chopped (fennel salami or calabrese works well)
• 1 cup (packed) baby arugula
• 60g provolone, thinly sliced or cut into 1/2-inch pieces (about 1/2 cup)
• 4 anchovy fillets, minced and smashed into a paste (or substitute 2 teaspoons of anchovy paste)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon lightly crushed fennel seeds (an equal amount of dried oregano can be substituted)
• 1 pinch sea salt, plus more to taste
• 4 tablespoons extra-virgin olive oil

Instructions:

1. Cook farro in a large pot of boiling salted water until it is soft, for about 15 to 20 minutes or following the instructions on the package. Once cooked, drain the farro. (Tip: Utilize this time to prepare the vinaigrette and get the other ingredients ready.)
2. To prepare the vinaigrette: Mix together anchovies, red wine vinegar, lemon juice, crushed fennel seeds, and a pinch of sea salt in a small bowl or a container with a tight lid. Then pour in the olive oil, whisking or shaking vigorously to blend everything. Taste the vinaigrette and adjust the acidity and seasoning as needed.
3. Sprinkle salt and a bit of sugar over the cherry tomatoes, then add 1 tablespoon of the prepared vinaigrette. Mix well and allow the tomatoes to soak in the flavors (they will be included in the salad in Step 6).
4. Put the cooked and still warm farro back into the empty pot, and mix it with 3 tablespoons of vinaigrette. Next, incorporate the artichoke hearts, Castelvetrano olives, and salami. If the salami slices are stuck together, ensure to separate them. Season with salt and add a pinch or two of red pepper flakes if the salami is not spicy enough for your taste. Spread the farro salad evenly on an ungreased and unlined half sheet pan.
5. Preheat the broiler with an oven rack positioned about 4 to 5 inches from the top heating element. Broil the salad for 2 minutes, then stir, spread it out, and continue broiling for an additional 2 minutes. Repeat this process until the farro becomes lightly toasted and the salami starts to brown and crisp, which should take another 1 to 2 minutes. Remove the pan from the oven.
6. Immediately add the tomatoes and their vinaigrette to the warm farro. Allow it to cool for a minute or two, then mix in the arugula and provolone, adding a bit more vinaigrette if necessary. Serve the dish warm or at room temperature.

Summary:

• Calories: 1776 kcal
• Fat: 97 g
• Protein: 66 g
• Carbs: 177 g
• Potassium: 1949 mg
• Magnesium: 427 mg