Reviews Add Rating & Review
Back to Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest All Reviews for Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest Recipe Summary Servings: 10
Ingredients Ingredient Checklist 3/4 pound farro Coarse salt 1 small shallot, minced Grated zest and juice of 1 1/2 lemons 3 tablespoons extra-virgin olive oil 1/2 cup pine nuts 1 pound zucchini, ends trimmed 1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped Freshly ground pepper 4 ounces Parmigiano-Reggiano cheese
Cook’s Notes Other grains, such as barley or bulghur wheat, can also be used; cook them according to package instructions.
Gallery Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
Recipe Summary Servings: 10
Gallery
Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 3/4 pound farro Coarse salt 1 small shallot, minced Grated zest and juice of 1 1/2 lemons 3 tablespoons extra-virgin olive oil 1/2 cup pine nuts 1 pound zucchini, ends trimmed 1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped Freshly ground pepper 4 ounces Parmigiano-Reggiano cheese
Directions
Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.
Cook’s Notes Other grains, such as barley or bulghur wheat, can also be used; cook them according to package instructions.
Cook’s Notes
Other grains, such as barley or bulghur wheat, can also be used; cook them according to package instructions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
