Rehfwitz Recipes

This hearty salad is delicious, nutritious and portable. It works well as a picnic side dish, or yummy vegetarian main dish. Farro is a European grain similar to barley or wheat berries. It can be found in many grocery stores and most “healthy food” stores.

· 10 ounces farro (about 1 ½ cups)

· 1 ½ teaspoons kosher salt (divided)

· ½ pound green beans, trimmed and cut into 1- to 2- inch pieces

· ½ cup pitted black olives

· 2 medium tomatoes, diced

· 1 (14-ounce) can white beans (Great Northern, Cannellini, etc.), drained and rinsed well

· ¾ cup shredded parmesan cheese

· 3 Tablespoons snipped fresh chives

· 2 Tablespoons chopped fresh flat-leaf parsley

· ¼ cup tasty olive oil

· ¼ cup champagne vinegar (or other flavorful white wine vinegar)

· 2 teaspoons Dijon mustard

· Ground black pepper to taste

In a medium saucepan, combine farro with 4 cups water. Bring to a boil over high heat and then simmer until almost tender, about 20 minutes. Add 1 teaspoon salt and simmer until tender, about 10 minutes more. Drain well. Transfer to a large bowl.

While the farro is cooling, cook green beans in salted, boiling water for 1-2 minutes; drain and rinse with cold water to stop cooking.

When the farro has cooled, add green beans, olives, tomatoes, Parmesan, chives, and parsley; stir to combine.

To make the dressing, mix vinegar, olive oil, mustard, pepper and remaining ½ teaspoon salt. Whisk or shake to combine. Pour vinaigrette over the farro salad. Toss and serve.

Serves 4 as a main dish or 6-8 as a side dish.