Farro Salad
with Preserved Winter Squash and Dried Cherries
• • • Makes 4 to 6 servings • • •
Most people remember their first encounter with love; I remember my first encounter with farro, at a restaurant in the rugged Garfagnana area of Tuscany. This ancient grain with a pleasingly chewy texture and nutty flavor has been around since Roman times but has enjoyed a revival in popularity in recent decades. Traditionally used in hearty vegetable soups, farro now stars in risotto-style dishes and in grain salads. This is but one of many renditions of farro salad that you can make with the preserved foods in this book: Feel free to play around with flavors and ingredients to come up with your own variation.
1 cup pearled farro, rinsed, any small stones or debris removed
1½ teaspoons fine sea salt
1 shallot, thinly sliced
¾ cup (113 g) Oil-Preserved Butternut Squash with Mint (page 42)
¼ cup (28 g) oven-dried cherries or store-bought
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon honey
Freshly ground black pepper
½ cup (70 g) coarsely chopped toasted hazelnuts
2 ounces (57 g) ricotta salata, diced
1 bunch arugula, for serving
1 • Put the farro in a high-sided saucepan with water to cover by 2 inches. Add 1 teaspoon of the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the farro is tender but still a little firm and chewy (al dente), 20 to 25 minutes. Drain the farro in a colander set in the sink and transfer it to a bowl. Fold in the shallot, preserved butternut squash, and dried cherries.
2 • In a small bowl, whisk together the oil, vinegar, and honey. Spoon in a little oil or brine from the squash, if you like. Season with the remaining ½ teaspoon salt and a little pepper and whisk again. Pour the dressing over the farro and fold until thoroughly combined. Fold in the hazelnuts and ricotta salata.
3 • Spread the arugula on a platter and spoon the farro salad on top. Serve warm or at room temperature.