Farro salad with Losada olives
400g Girolomoni organic farro perlato
3 Julie Le Clerc preserved lemons
1x 169g jar Losada pitted manzanilla olives, torn into pieces
½ 190g jar Sabato semi-dried tomatoes, chopped
½ cup Italian parsley, chopped
Sal de Añana spring salt
½ cup Pons lemon extra virgin olive oil
¼ cup Forvm Chardonnay vinegar
In a large pot, bring lightly salted water to a boil. Add the Farro and cook for 20-25 minutes. Drain the cooked farro, rinse it under cold water and drain it again thoroughly. Set it aside to dry.
Meanwhile, prepare the lemons. Cut each lemon in half and remove the flesh, discarding as you go. Chop the lemon skin into small pieces. In a larger mixing bowl, combine the cooked farro with the chopped lemon skin, olives, semi-dried tomatoes and parsley.
For the dressing, combine the lemon EVO and Chardonnay vinegar in a small bowl, whisk them well to create the dressing. Pour the dressing over the farro salad and gently toss everything together until well combined. Garnish the salad with more parsley if desired. Season with salt and pepper to taste.