Farro, Artichoke, Lemon and Pecorino Romano Salad
Prep:  30 minutes
Cook:  30 minutes
Serves:  4
Average: 4 (3 votes)
Difficulty:
Cuisine:
Saved:
Fusion
422
Recipe by: The Dairy Kitchen
Farro is available at specialty and health food stores. You can substitute the farro with barley, coarse burghul or risoni but don't miss out on the incredible flavour of the Pecorino cheese.
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Farro, Artichoke, Lemon and Pecorino Romano Salad
Ingredients:
Method:
  1. Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
  2. Shake oil, vinegar, preserved lemon, mustard, sugar, garlic and seasonings in a jar to combine. Stand for 5 minutes to infuse before discarding the garlic.
  3. Combine farro, artichokes, olives, parsley and dressing in a large bowl.
  4. Shave cheese liberally over the salad and sprinkle with almonds.
Tips & Hints:
  • Farro is available at specialty and health food stores. Substitute with barley, coarse burghul or risoni. Preserved lemon can be substituted with the grated rind of half a fresh lemon.
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