Farro salad

December 17, 2012

Williams Sonoma, Savoring Italy.

  • 1 C farro (spelt) Cover with water, soak 2 hours, drain.
  • In large pot,  bring to boil with 4 cups water, 1 tsp salt.
  • Reduce heat to low, cook uncovered 40-60 minutes until soft.
  • Drain, pour into large bowl,

Mix with following ingredients:

  • 4-6 radishes sliced thin
  • 2 chopped tomatoes
  • 1 small cucumber chopped
  • 1/3 c ( 2 oz/60g) chopped pitted Gaeta or other Mediterranean black olive.
  • ¼ C fresh basil leaves cut into strips
  • 3 TB olive oil
  • Black pepper

Line a platter with lettuce leaves. Add 4 hard boiled eggs, peeled & quartered.


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