Recipe by Bi-Rite Market
This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums.
1 cup Bluebird Emmer Farro (dry)*
4-6 Whole Stone Fruit (Nectarines, Peaches, Plums)
1 Head Fennel
1/2 Bunch Radishes
1/2 Bunch Chives
1/2 Bunch Parsley, minced
1 Shallot, minced
1/2 cup Extra Virgin Olive Oil
Salt and Pepper
Boil Bluebird Farro in salted water until tender, approximately 50 minutes. Drain and cool. Shave fennel and radish. Slice stone fruit. Grill flesh-side down for 1-1.5 minutes until showing grill marks but still firm. Quarter the halves. Chop herbs. Juice and zest the lemon. Mince shallot. Combine all ingredients together, add salt and pepper to taste. Serve at room temperature.