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By Food52
Heidi Swanson's Mostly Olive Salad, With Some Farro
Instructions
Prep:20minCook:30min
The farro salad from Heidi Swanson's Near and Far is so appealing—made with walnuts, bunches of alliums, and golden raisins, all dressed in a sweet and acidic vinaigrette—that even a whole pound of olives (yes, a pound!) couldn't keep me, a former olive hater, away. In this dish, olives are not bits of shaved tire in a salad bar or petrified eyeballs with mysterious pits that no one knows what do with. Here, olives are briny in a soft and savory way, hefty, and hospitably green. The olives seatbelt the salad. In one olive is all of the richness, spice, sugar, and oil of the salad itself. In one, there is many! Just slightly adapted From Near & Far.
Updated at: Thu, 27 Feb 2025 22:34:59 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
25
High
Nutrition per serving
Calories556.7 kcal (28%)
Total Fat36.8 g (53%)
Carbs49.2 g (19%)
Sugars11.2 g (12%)
Protein8 g (16%)
Sodium1627.1 mg (81%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 ¼ cupsfarro
whole, or semi - pearled
3 cupswater
1 pinchfine-grain sea salt
1 poundgreen olives
fancy, preferably castelvetrano, rinsed then pitted
4 tablespoonsextra-virgin olive oil
1 cupwalnut halves
chopped, toasted
1 bunchgreen onions
trimmed and chopped roughly
1 bunchchives
½ teaspooncrushed red pepper flakes
1jalapeño
minced, seeds included or discarded, as you wish
1 tablespoonhoney
2 tablespoonsfreshly squeezed lemon juice
⅓ cupgolden raisins
chopped
1 handfulshaved pecorino
or parmesan, for serving
4 dropsricotta
for serving, optional
Instructions
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Notes
4 liked
0 disliked
Delicious
Moist
Makes leftovers
Fresh
One-dish
