March 2, 2013
Artichoke and farro salad
Total time: About 1 hour
Servings: 4 to 6
1 1/2 cups farro
4 1/2 cups water
3 tablespoons minced red onion
1/4 cup fruity olive oil
3 tablespoons lemon juice
4 medium artichokes, trimmed to hearts and stored in acidulated water
1/4 cup lightly packed parsley leaves
1. Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes. Add the water and bring to a simmer. Season with one-half teaspoon salt and cook until the farro is tender, about 45 minutes. Drain (there will probably still be some liquid left), rinse in cold running water and gently pat dry in a kitchen towel.
2. Place the farro in a mixing bowl, add minced red onion and more salt if necessary, and set aside. (The dish can be prepared to this point up to a day ahead and refrigerated tightly covered.)
3. Whisk together olive oil and lemon juice and stir it into the farro mixture.
4. Using a mandoline, shave the artichoke hearts as thin as possible, one-eighth inch is adequate, one-sixteenth is better. Add this to the farro mixture along with most of the parsley leaves, and fold together.
5. Divide the mixture evenly among the serving plates or arrange on a platter. Use a vegetable peeler to shave over thin strips of Parmigiano-Reggiano (you'll need about 1 ounce), and scatter remaining parsley leaves over the top.
Each serving: 315 calories; 9 grams protein; 44 grams carbohydrates; 12 grams fiber; 12 grams fat; 2 grams saturated fat; 4 mg cholesterol; 2 grams sugar; 180 mg sodium.
Copyright © 2014, Los Angeles Times