Jan 13, 2014
This hearty vegetarian salad is tossed with a fresh and lemony pistachio dressing. If you can't find farro, substitute wheat berries, quinoa, barley or brown rice.
1 cup farro
4 cups small cauliflower florets
1 (14-ounce) can chickpeas, rinsed and drained
1 pint cherry tomatoes, halved
1/2 to 1 red onion, sliced
Handful green olives, sliced or chopped
Handful pistachios, for garnishing
1/2 cup pistachios, toasted
1 garlic clove, finely chopped
1 fresh red chile, finely chopped, or to taste
Zest of 1/2 to 1 lemon, to taste
1 tsp. oregano
1 tsp. ground cumin
1 tsp. ground coriander
Salt and freshly ground pepper, to taste
1/4 cup chopped mint
1/4 cup chopped parsley
1 tbsp. honey
Juice of 1 lemon
3 tbsp. red wine vinegar
1/2 cup extra virgin olive oil
To make the farro: Add farro to large pot of salted boiling water, cook until tender but chewy to the bite, about 25 to 30 minutes. Drain and cool.
For the Pistachio Dressing: Using a mortar and pestle, pound pistachios until finely ground. Add garlic, red chile and lemon zest and continue to pound until smooth. Add oregano, cumin, coriander, salt and pepper, mint and parsley. Pound until combined. Stir in honey, lemon juice and red wine vinegar. Slowly drizzle in olive oil, while stirring with pestle until smooth and incorporated. Taste and adjust for seasoning.
Combine farro, cauliflower, chickpeas, tomatoes, red onion, green olives in large bowl. Toss with dressing. Sprinkle with pistachios.
Yield: 4 to 6 servings.