Spring Farro Salad
DRESSING
1/2 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice (any lemon juice will do)
2 teaspoons apple cider vinegar (sub in your fav. Vinegar)
1 1/4 teaspoons fine sea salt, plus more to taste
1/2 teaspoon (Flaneur) honey
1/4 teaspoon crushed red pepper, plus more to taste
SALAD
4 cups water
1 cup uncooked pearled farro
3/4 teaspoon sea salt, plus more to taste
1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
4 small carrots, thinly sliced
1 cup fresh sugar snap peas, thinly sliced on an angle
1/2 cup pitted Castelvetrano olives, roughly chopped (or any olive you love!)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1 ounce pecorino Romano cheese, shaved (about 1/2 cup)
PAIRED WITH: Flâneur La Belle Promenade Pinot Noir
Step 1: Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a
small bowl. Season with salt and red pepper to taste; set aside.
Step 2: Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro
and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is
just tender, about 20+ minutes. Drain and rinse under cold water; shake dry, and
transfer to a large bowl. Let cool completely.
Step 3: Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2
cup dressing. Let stand at room temperature 30 minutes, allowing farrow to absorb the
dressing.
Step 4: Just before serving, stir remaining dressing into salad. Season with salt,
sprinkle with cheese, and serve.