Summer is here and what better way to celebrate than at a picnic with this delicious salad!
1 cup farro
½ cup water
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons Olive Scene Gremolata Olive Oil
2 tablespoons Olive Scene Sherry Reserve Vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallots
½ cup Parmesan cheese, shaved with a vegetable peeler
½ cup chopped toasted nuts, or seeds pistachios or pepitas are nice)
2 cups arugula leaves
½ cup parsley or basil leaves, torn
¾ cup halved cherry or grape tomatoes
⅓ cup thinly sliced radish
1 cucumber, shaved the length, then cut in half
Maldon or other flaky sea salt, for finishing
In a medium saucepan, bring farro, apple vinegar and water, salt, bay leaves and 2 cups water to a simmer.
Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the
iquid evaporates before the farro is done, add a little more water.
Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, vinegar and a pinch of salt.
Add farro and toss gently.
This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).
Just before serving, fold in arugula, herbs, tomatoes, radish, asparagus, cheese, nuts or seeds, and flaky salt to taste.