This satisfying salad can be varied with whatever vegetables are calling out from the crisper drawer. It whips up quickly, scarcely messing up one pot and one cutting board. Avoid lunchtime palate fatigue by garnishing it differently—one day walnut chunks and cilantro, the next red onion bits and feta cubes, and so on.
• 1 teaspoon salt
• 2 large carrots, scrubbed or peeled, and cut into small bite-sized pieces
• 1/2 bunch chard (about 8 ounces), sliced thickly across the grain
• 1 1/2 cups raw pearled farro
• 1 lemon, juice and grated zest
• 1/3 cup extra-virgin olive oil
• freshly ground black pepper
Boil 6 cups of water in a large pot.
In a medium bowl (or, smarter, in the storage container you’ll put your salad away in), whisk together lemon juice, lemon zest, and olive oil. Season with a little salt and pepper. Set aside.
When the water boils, toss in the teaspoon of salt and the carrots. Cook 3 minutes, or until just the degree of crisp-tender you enjoy. Use a slotted spoon to fish out the carrots. Allow to drip dry a moment, then add to the dressing. Toss chard in the boiling water and follow the same routine; it’ll take 3 to 6 minutes, depending on the size of your cut, the age of the chard, and your personal taste. Last goes the farro, which generally takes about 10 minutes to become al dente. Drain the farro well in a colander or sieve and add it to the salad. Toss and correct seasoning.
Best eaten at room temperature.
Makes 5 to 6 cups.
(Note: If you’re feeling ambitious, you could use the cooking water in soup—it picks up a lot of flavor.) -PM