Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side from the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal.
Recipe information
Yield
8 Servings
Ingredients
2
½
½
1½
3
1
½
⅓
1
1
⅓
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
Step 2
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Step 3
Whisk lemon zest, lemon juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
Step 4
Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
Step 5
Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.