Tuscan Farro Salad with Green Lentils | Autumn Lunch
(0)
35 min
Quick
Sezamo
O salată toscană rustică și plină de savoare, ce reunește boabele parfumate de farro fierte al dente, linte verde fragedă, roșii uscate aromate, ceapă roșie crocantă, rucola proaspătă și așchii fine de Pecorino. Un prânz complet de toamnă, nutritiv și autentic italian.
Ingredients
Preparation method
Cooking the grains and lentils
Rinse the farro and lentils under cold running water. In a large saucepan, bring the farro to a boil with plenty of water and a pinch of sea salt for 20-25 minutes, until tender but al dente. In a separate saucepan, cook the lentils in lightly salted water for 18-20 minutes, until cooked through but still holding their shape. Drain both well and let them cool slightly in a large salad bowl.
Preparing the vegetables and dressing
Peel and finely chop the red onion. Cut the sun-dried tomatoes into thin strips, and finely chop the fresh parsley. In a dry frying pan, lightly toast the walnut kernels over medium heat for 2-3 minutes to release their autumn aromas, then let them cool and roughly chop them.
In a small bowl, prepare the Tuscan dressing: whisk the extra virgin olive oil with the freshly squeezed lemon juice, sea salt, and ground black pepper using a fork until smooth and emulsified.
Chef's tip
The farro grains and lentils can be cooked in advance and kept chilled; before serving the salad, bring them to room temperature or warm them slightly to better absorb the Tuscan dressing.
For an even more rustic touch, you can add a teaspoon of balsamic vinegar or a little grated organic lemon zest to the dressing.
50 min
Under an hour
