Farro Salad With Thinly Sliced Zucchini Pine Nuts And Lemon Zest Recipes

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FARRO SALAD WITH THINLY SLICED ZUCCHINI, PINE NUTS, AND LEMON ZEST



Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest image

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. This Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest is perfect for a summer luncheon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3/4 pound farro
Coarse salt
1 small shallot, minced
Grated zest and juice of 1 1/2 lemons
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts
1 pound zucchini, ends trimmed
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Freshly ground pepper
4 ounces Parmigiano-Reggiano cheese

Steps:

  • Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
  • In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
  • Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
  • Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  • Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

GRILLED RADICCHIO WITH LEMON AND PINE NUTS



Grilled Radicchio with Lemon and Pine Nuts image

Caramelizing lemons before squeezing them over grilled radicchio brings out their juice and sweetens the flavor slightly. This recipe comes from chef Bill Taibe. Also try:Grilled Beets with Fresh Goat Cheese Dressing, Grilled Potato and Pickled Green Garlic Salad

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Serves 10

Number Of Ingredients 5

3 lemons, halved
5 medium heads radicchio, quartered lengthwise
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper
1/2 cup pine nuts

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place lemons on grill, cut side down; cook until caramelized, 4 to 5 minutes.
  • Meanwhile, brush radicchio with 1/4 cup olive oil and season with salt and pepper; place cut side down on grill; cook, turning once, until fork tender, 4 to 5 minutes per side.
  • Transfer radicchio to a platter and squeeze lemon juice over it; sprinkle with pine nuts and drizzle with olive oil; serve.

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