February 5, 2015--Farro Salad

In recent years there has been considerable interest in ancient wheat. Not the 4,000-year-old grain found in Egyptian tombs, placed there as sustenance for a Pharaoh making his way to the netherworld, but ancient strains of grain we can buy and use today in a variety of recipes. Strains of wheat not genetically modified and thus deemed more natural and healthier. Many would also say tastier.

If you are thus inclined, check out this wonderful salad made from Farro wheat (get the Tuscan kind if you can), leeks, chickpeas, and currants.

This recipe will serve six--

4 large leeks, halved lengthwise, cleaned, and cut crosswise in 1/4 inch slices
1 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 1/2 half cups cooked chickpeas or two 15 ounce cans drained chickpeas
1/4 cup Meyer lemon juice from 2 lemons (or, equivalent amount of conventional lemon juice)
1/4 teaspoon red chili flakes
1 garlic clove minced
2 cups dried farro
2/3 cups dried currants
1/2 cup chopped celery leaves and tender stems

Heat oven to 425 degrees.
On large rimmed baking sheet toss leeks with 1/4 cup olive oil, half the salt, 1/2 teaspoon pepper.
Spread leeks in single layer (if necessary make one-half at a time).
Roast about 20 minutes, tossing frequently, until golden brow, making sure edges are crisp.

In large bowl, mix leeks with chickpeas, 1/4 cup lemon juice, remaining salt, chili flakes, and garlic. Stir well and let marinate while preparing Farro.

In large pot of boiling salted water cook faro until tender about 20 minutes.
Drain well.

Toss with leek-chickpea mixture.
Stir in currants and celery.
Taste and add more salt and lemon juice if preferred.

Serve warm or at room temperature.

This keeps well for a week if refrigerated.

Bon appétit.