Farro salad with thinly sliced zucchini, pine nuts, and lemon zest
Instructions:
- Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.
- 3/ 4 pound farro
- Coarse salt
- 1 small shallot, minced
- Grated zest and juice of 1 1 / 2 lemons
- 3 tablespoons extra-virgin olive oil
- 1 / 2 cup pine nuts
- 1 pound zucchini, ends trimmed
- 1 / 2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
- Freshly ground pepper
- 4 ounces Parmigiano-Reggiano cheese
- Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.
- In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest.
- Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
- Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.