Straight and Farro recipes
This vibrant farro salad combines hearty grains with fresh blanched peas, gently sautéed leeks and shallots, and crunchy toasted pistachios. A creamy, tangy dressing made with skyr or Greek yogurt, lemon, and olive oil binds the ingredients. Seasoned with fresh herbs, it offers a balanced blend of textures and flavors, making it a satisfying and wholesome main course.
Equipment
- 1 Saucepan For cooking farro and blanching peas
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Chef's knife For chopping vegetables and herbs
- 1 Cutting Board For preparing ingredients safely
- 1 Whisk For preparing the dressing
Ingredients
Main
- 4 tablespoons extra-virgin olive oil divided
- 1 cup farro
- 2 cups water
- 2 teaspoons salt plus more to taste
- ½ cup toasted pistachios
- 1 leek white and light green part only, thinly sliced
- 2 medium shallots finely chopped
- ¼ cup sheep's-milk skyr or plain Greek-style yogurt
- Zest and juice of 1 lemon
- ground black pepper
- 1 pound fresh or frozen peas blanched
- 3 scallions thinly sliced
- 2 tablespoons coarsely chopped tarragon leaves
Instructions
- Rinse farro under cold water. In a saucepan, combine rinsed farro with 2 cups water and 2 teaspoons salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
- While farro cooks, blanch fresh or frozen peas in boiling salted water for 1-2 minutes until vibrant green. Immediately transfer to an ice bath to stop cooking, then drain well.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add thinly sliced leeks and finely chopped shallots. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
- If not already toasted, toast pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool, then coarsely chop.
- In a large mixing bowl, whisk together the sheep's-milk skyr (or plain Greek-style yogurt), lemon zest, lemon juice, remaining 2 tablespoons of olive oil, and a pinch of salt and ground black pepper.
- Add the cooked farro, blanched peas, sautéed leeks and shallots, toasted pistachios, thinly sliced scallions, and coarsely chopped tarragon leaves to the bowl with the dressing.
- Gently toss all ingredients until thoroughly combined and coated evenly with the dressing.
- Taste the salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste.
- Serve the farro salad immediately, either warm or at room temperature.
Notes
For optimal farro texture, cook it until al dente – tender with a slight chew. Avoid overcooking, which can make it mushy. When sautéing leeks and shallots, use moderate heat to soften them without browning, preserving their sweet, delicate flavor. Blanch fresh or frozen peas briefly in boiling salted water, then immediately shock them in ice water to maintain their vibrant green color and crisp texture. Toasting pistachios enhances their nutty flavor and adds a crucial textural element. Ensure all ingredients are well-drained before combining. The sheep's-milk skyr or Greek yogurt adds a creamy tang; adjust lemon and seasoning to balance. This salad is excellent served warm or at room temperature.