This is a grain salad for olive lovers. Although I’ll admit I was skeptical of the outcome, the combination of flavors is very good- don’t leave out the walnuts– they really make the salad! This recipe hinges on using your absolute favorite olives in the world (in my case, the spicy olives from the Whole Foods olive bar). I did not have golden raisins, so I can’t in good faith vouch for that particular ingredient but I would guess that they would enhance the salad even further. Adapted from Food and Wine magazine.
1 1/4 cups farro, cooked according to package directions and cooled
1 cup walnuts, chopped and toasted
2 1/2 cups coarsely chopped olives of your choice
4 scallions, chopped
chopped chives
2 T golden raisins
1/2 t crushed red pepper
1/4 cup extra virgin olive oil
3 T lemon juice
1 T honey
salt and pepper
shaved Pecorino cheese, for serving (I forgot to do this)
Combine the EVOO, CRP, lemon juice, honey, salt and pepper in a bowl. Add the remaining ingredients and toss. Easy peasy!
Serve with Sauvignon Blanc.
