A Simple & Easy Farro Salad

A right rendition of a farro salad that’s packed with veg but also flavor. A bright vinaigrette when working with farro—something punchy that really carries that rounded grain flavor.

By maxbaroni.substack.com

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups farro
• 1 drizzle olive oil
• 2 pinches salt
• 0.5 cup white wine
• 4 cups water
• 1 small bulb fennel

Instructions

1. Rinse your farro once or twice and toast over medium heat in a saucier for 2–3 minutes.
2. Add a drizzle of olive oil and a few pinches of salt. Toast another minute or two.
3. Then add the wine. Cook off and let the farro absorb the wine for a minute or so.
4. Then add water (about 3–4 cups). Don’t worry too much about liquid amounts—you want your farro covered. Cook over medium heat, a light simmer, for 10–15 minutes until the farro is cooked.
5. You want it to still have a nice chew, but not be hard in the center and definitely not overcooked and gummy. Once your farro is cooked, strain out any remaining liquid. Give it a light rinse under cold water and set aside on a tray.
6. While your farro is cooking, slice your fennel. You want nice thin slices, so I recommend a mandolin or cutting your bulb into quarters and then slicing from there.