MOSTLY OLIVE SALAD WITH FARRO
Serves 6
1¼ cups whole or semi-pearled farro 3 cups water 1 pinch fine-grain sea salt
1 pound fancy green olives( preferably Castelvetrano), rinsed then pitted
4 to 6 tablespoons extra-virgin olive oil 1 cup chopped toasted walnut halves
1 bunch green onions, trimmed and chopped roughly
1 bunch chives ½ teaspoon crushed red pepper flakes
1 jalapeño, minced( seeds included or discarded, as you prefer)
1 tablespoon honey
2 tablespoons freshly squeezed lemon juice
1 ⁄ 3 cup golden raisins, chopped
1 handful shaved pecorino or Parmesan, for serving
6 dollops ricotta, for serving( optional)
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