Recipe by Lindsay Hunt
This Farro Salad with Marinated White Anchovies would make a perfect summer meal. When cooking the farro, you want to cut large chunks for the vegetables, which will make it easy to pick out after cooking. If you’d rather just cook the farro without vegetables, that’s fine, too. No matter what, you’ll have a healthy, whole-grain salad that looks fantastic! Make sure to plan ahead for the pickled shallots, which only take a little work, but benefit greatly from extra time.
1 large shallot, cut into 1/8-inch thick slices
1/2 red wine vinegar, plus 2 teaspoons for the dressing
1 tbsp grapeseed or vegetable oil, plus for frying parsley leaves
1/2 cup farro
1 small carrot, cut into large chunks
3 celery stalks, cut into large chunks
1 large white onion, cut into large pieces
2 scallions, white and light green parts, cut into 1/8-inch slices
1 large handful parsley, chopped, plus 6-8 leaves for garnish
Salt, to taste
Freshly ground pepper, to taste
2 tbsp extra-virgin olive oil
1 small pack marinated white anchovies, about 30 fillets (not salt-packed)
Aged balsamic vinegar, for garnish
1. On the morning of the or day before, make the pickled shallots: Cover the slices with red wine vinegar. Cover and put in the refrigerator. Drain before using.
2. Heat a large pot over medium heat. Add the grapeseed oil and the carrots, celery, and onions. Cook, without coloring, for 5-7 minutes. Add the farro, and cover by approximately three inches with water. Bring to a boil, and then reduce to a simmer. Cover and cook, stirring frequently, for about 30 minutes, or until some of the grains have started to break apart.
3. After the farro has cooked, strain the farro and discard the liquid. Let the farro mixture cool, and then pick out the vegetables until you just have faro.
4. In a large bowl, combine the cooled farro, pickled shallots, scallions, parsley, salt, freshly ground pepper, the 2 teaspoons red wine vinegar, and olive oil. Toss to combine, and then adjust seasoning and olive oil to taste.
5. Fry the parsley leaves: In a small saute pan, fill the pan with about 1/2-inch of grapeseed or vegetable oil. Heat until shimmering. Fry one leaf at a time. Drain on paper towels. Set aside.
6. Plate the farro: If you have a ring mold, fill the mold with a scoop of the salad, pressing with the back of a large spoon or spatula, then lifting the mold. Place the anchovies on top of the farro and garnish with aged aged balsamic vinegar and fresh olive oil and fried parsley leaves.
If you don't have a ring mold, plate the farro in a mound in a shallow bowl, and proceed as above.