Grain Salad with Olives and Whole-Lemon Vinaigrette

Ingredients

• •2 cups unhulled farro or spelt
• •2 tablespoons Kosher salt
• •2 cups green olives
• •1 whole lemon
• •2 medium shallots
• •1 teaspoon black pepper
• •½ cup olive oil
• •2 cups mint and/or cilantro
• •2 cups parsley

Cooking Instructions

1. 1.

   Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.

   35 min

2. 2.

   Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.

   5 min

3. 3.

   Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.

   4 min

4. 4.

   Just before you're ready to eat, fold herbs into salad.

   2 min

5. 5.

   Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.