Farro and Green Bean Salad

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: California, Vegan

Keyword: Farro, Vegan

Servings: servings

Calories: 490kcal

Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, 25-45 minutes.
1 cup farro, 1 pinch salt, 3 cups water

Toast the walnuts in a large skillet over medium-low heat, stirring frequently to ensure that they don’t burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
1 cup walnuts, 1 cup fresh dill, 2 large lemons, 1 large shallot, ½ tsp salt

Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
2 tbsp olive oil, 1 lb green beans, black pepper, ½ tsp salt
If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
flaky sea salt

Serves 4