GRAIN SALAD WITH OLIVES AND WHOLE-LEMON VINAIGRETTE

Grain Salad with Olives and Whole-Lemon Vinaigrette image

Provided by Alison Roman

Yield 8 servings

Number Of Ingredients 9

2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup olive oil
2 cups coarsely chopped mint and/or cilantro
2 cups coarsely chopped parsley

Steps:

Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
Just before you're ready to eat, fold herbs into salad.
Do Ahead
Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.