Farro and fennel salad
This wintry salad holds up on its own, but is equally good with grilled fish.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 180 gm farro (see note)
- 1 cup flat-leaf parsley, coarsely chopped (firmly packed)
- 2 baby fennel bulb with fronds, halved, thinly sliced
- 1 celery heart, thinly sliced
- 80 ml extra-virgin olive oil (1/3 cup)
- 1 tbsp oregano, finely chopped
- 1 garlic clove, crushed
- 1 small red chilli, finely chopped
- Finely grated rind and juice of 1 lemon
- To serve: lemon wedges
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