FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL
Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
- While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
- Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
- If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
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[email protected]I'm allergic to nuts, so I omitted the walnuts from this salad. It was still delicious!
Shahid Koko
[email protected]This salad is a great way to use up leftover farro. I had some cooked farro in the fridge and this salad was a great way to use it up.
Maria Mokoena
[email protected]I'm not sure what went wrong, but my salad turned out mushy. I think I overcooked the farro.
Muhammad Umar Draz
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
Yaw Ntiamoah
[email protected]This salad is a bit bland for my taste. I added some lemon juice and salt and pepper to taste and it was much better.
Barista Op
[email protected]I'm not a big fan of farro, but I really enjoyed this salad. The farro was cooked perfectly and the flavors were well-balanced.
Love you
[email protected]This salad is perfect for a summer picnic or barbecue.
Shine pyae lay
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Meer Sadam 001
[email protected]I love the combination of farro, green beans, walnuts, and dill in this salad.
Niru Fuyal
[email protected]This salad is so easy to make and it's packed with flavor.
Bilal Niazi
[email protected]I added some grilled chicken to this salad and it was a great way to make it a more substantial meal.
Nhlakanipho Ntethelelo
[email protected]This salad is a great make-ahead dish. I made it the night before and it tasted even better the next day.
Muhammad Johannes
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination and the salad was a great way to use up some fresh summer produce.
Khethiwe Ndlovu
[email protected]This farro and green bean salad is a delicious and healthy summer dish. The farro is chewy and nutty, the green beans are crisp and tender, and the walnuts and dill add a lovely flavor and texture.