Farro Artichoke Lemon and Pecorino Salad
Recipe - Farro Artichoke Lemon and Pecorino Salad
Keywords
- Recipe - Farro Artichoke Lemon and Pecorino Salad
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Cooking tools:
- Peeler
- Pot
- Colander
- Mason jar
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Skillet
Ingredients
- 1 cup farro
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 1 tablespoon finely sliced preserved lemon rind (pith and flesh discarded)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 small clove garlic, bruised with the back of a knife
- salt
- freshly ground black pepper
- 6 char-grilled preserved artichokes, quartered
- 1/2 cup Sicilian-style green olives, halved
- 1/4 cup freshly chopped parsley
- 1/4 cup toasted natural almonds, roughly chopped
- wedge Australian pecorino, for shaving
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