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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: