Farro, Carrot, Red Onion, and Olive Salad
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 20 minutes
Tangy and fresh, this whole-wheat salad is a perfect accompaniment to any Mediterranean-style meal.
¼ cup diced red onion
4 cups water
½ teaspoon kosher salt
1½ cup farro
4 cups coarsely shredded carrots, or cut in matchsticks
½ cup mixed pitted olives, green and black
½ cup mixed colored raisins
½ teaspoon minced fresh mint
¼ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
Juice of 1 lemon
Zest of ½ lemon
½ cup olive oil
- Soak the onion in water for 1 hour.
- Combine the water, salt, and farro in a medium saucepan set over high heat. Cover and bring to a rolling boil. Lower the heat to a simmer and cook, covered, for 18 to 20 minutes, until the farro is soft but not mushy.
- Place the carrots in a large bowl. Drain the onions and rinse under cold water. Add the onions, olives, raisins, mint, and black pepper to the carrots. Mix gently to combine, then stir in the farro.
- In a small bowl, whisk the mustard, honey, lemon juice, and zest. Add the oil in a steady stream, whisking constantly to emulsify. Pour dressing over the salad and serve immediately.
If your bowl wobbles around precariously while you are whisking with one hand and pouring with the other, dampen a kitchen towel and fashion it into a round “nest” on your kitchen counter. Nestle the bowl into it securely and continue whisking and pouring.