Ingredients:

  • 1 cup (200g) Pearled Farro
  • 4 cups (950ml) Vegetable or Chicken Broth (low sodium preferred)
  • 1 teaspoon Kosher Salt (for farro)
  • ½ cup (60g) Pecan Halves
  • Pinch of Kosher Salt (for pecans)
  • ¼ cup (60ml) Freshly Squeezed Lemon Juice
  • ¾ cup (180ml) Extra Virgin Olive Oil
  • 1 clove Garlic, finely minced or grated
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Fine Sea Salt (for dressing)
  • ¼ teaspoon Freshly Ground Black Pepper
  • ½ cup (50g) finely grated good quality Parmigiano-Reggiano cheese, plus extra for garnishing
  • ¼ cup (60ml) finely chopped Fresh Parsley
  • 2 tablespoons finely chopped Fresh Chives
  • 1 small Shallot, minced very finely

Instructions:

  1. Cook the Farro: Combine farro, broth, and salt in the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30–35 minutes, or until chewy but tender. Drain any excess liquid thoroughly and set aside to cool slightly.
  2. Toast the Pecans: Place pecans in the dry skillet over medium heat. Toast, stirring constantly, until fragrant (about 3-4 minutes). Remove immediately, toss with a pinch of salt, and roughly chop once cooled slightly.
  3. Prepare the Vinaigrette: In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
  4. Assemble the Salad Base: Transfer the still-warm farro to the large mixing bowl. Immediately add the grated Parmesan, minced shallot, parsley, and chives. Toss gently to combine.
  5. Dress and Finish: Pour about three-quarters of the vinaigrette over the farro mixture. Toss well. Add more dressing as needed.
  6. Incorporate Crunch: Gently fold in the toasted, chopped pecans.
  7. Rest and Serve: Taste and adjust seasoning. Let the salad sit for 10 minutes for the flavours to marry. Serve at room temperature or slightly chilled, topped with extra shaved Parmesan.