Farro Salad with Giardiniera
This workhorse salad earns the title of entree. It’s filling enough to get you through the day after lunch without putting you to sleep and will be met by applause from every vegetarian at the potluck.
Ingredients
¼ cup olive oil3 Tbsp. giardiniera liquid
2 Tbsp. grated Parmesan
1 tsp. dried oregano
Kosher salt, to taste
Sugar, to taste
4 cups water
1 cup farro
1 cup giardiniera
1 15.5-oz. can cannellini beans, drained and rinsed
1 cup chopped fresh tomatoes
½ cup chopped Italian parsley
¼ cup chopped basil
¼ cup shaved Parmesan, for garnish
Preparation
• Combine the olive oil, giardiniera liquid, Parmesan and oregano in a jar and shake vigorously to combine. Taste and season with salt and sugar if needed. Set aside.
• In a medium saucepan, combine the water and farro. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain well, then transfer to a large bowl to cool.
• Toss the farro with 3 tablespoons reserved dressing. Add the giardiniera, beans, tomatoes, parsley, basil and 3 tablespoons dressing. Gently toss to combine, taste and add additional dressing if desired. Top with the Parmesan and serve at room temperature.
