Serves 4
40 min
Farro, White Bean, and Preserved Lemon Salad
Recipe GLPR21c38570c27287
A bright, wholesome salad combining chewy farro and creamy white beans with the distinctive tang of preserved lemon. Sautéed leeks and fresh parsley add layers of flavor, while a simple olive oil dressing brings everything together. This Mediterranean-inspired dish is hearty enough for a main course and works beautifully as a side.
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Ingredients
1 cup farro
2 tablespoons olive oil
1 leek, split lengthwise and thinly sliced
1 clove garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
2-3 tablespoons diced preserved lemon, or juice from 1/2 fresh lemon
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste
Directions
Rinse the farro under cold water. In a large pot, bring 3 cups of salted water to a boil. Add the farro and reduce heat to maintain a gentle simmer. Cook for 25–30 minutes, until the grains are tender but still slightly firm to the bite. Drain well and set aside to cool slightly.
While the farro cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced leek and sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize at the edges.
Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant.
Transfer the warm farro to a large mixing bowl. Add the sautéed leeks and garlic, the drained cannellini beans, and the fresh chopped parsley.
Add the diced preserved lemon (or fresh lemon juice) and toss everything together gently but thoroughly. Season with salt and pepper to taste. Allow the salad to rest for a few minutes so the flavors can meld.
Serve the salad warm or at room temperature. It can be made ahead and stored in the refrigerator for up to 3 days, bringing it to room temperature before serving.
