Grilled Farro Salad with Broccolini, Corn, and Parsley Pesto
Written by: Olivia Muniak | Published on:
This is the kind of salad I come back to all summer. It's hearty enough to anchor a lunch, but just as happy sitting alongside grilled fish or chicken for dinner. The farro can be made a day or two ahead, and the vegetables are best when they've picked up a little char from the grill. It's a salad that only gets better as it sits, making it perfect for entertaining.
Ingredients
For the Salad
1½ cups pearled farro or spelt
2 bunches broccolini
4 ears corn, husks removed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup parsley pesto, plus more for serving if desired
Juice of ½ lemon
Zest of 1 lemon
Flaky sea salt, for serving
For the Parsley Pesto
2 packed cups flat-leaf parsley leaves, and basil if desired
½ cup grated Parmigiano Reggiano
⅓ cup toasted almonds or pine nuts
1 garlic clove
½ cup extra-virgin olive oil, plus more as needed
Juice of ½ lemon
Kosher salt and freshly ground black pepper
Directions
1. Bring a large pot of generously salted water to a boil. Cook the farro according to the package directions until tender but still al dente. Drain well and transfer to a large bowl while still warm. Toss with the ¼ cup parsley pesto, stirring until the farro is evenly coated. Let cool.
2. Meanwhile, heat an outdoor grill or grill pan over medium-high heat. Toss the broccolini and corn with olive oil, salt, and pepper. Grill the broccolini until lightly charred and tender, about 4 to 6 minutes, turning occasionally. Grill the corn until charred on all sides, about 8 to 10 minutes. Let cool slightly, then slice the kernels from the cobs.
3. To make the pesto, combine the parsley, Parmigiano Reggiano, almonds, garlic, lemon juice, and a pinch of salt in a food processor. Pulse until finely chopped, then slowly stream in the olive oil until smooth. Season to taste with salt and pepper.
4. Once the farro has cooled, fold in the grilled broccolini and corn. Taste and adjust with more salt, pepper, or a drizzle of olive oil and a squeeze of lemon juice if needed.
5. Transfer to a serving platter and finish with a little lemon zest, flaky sea salt, and an extra spoonful of parsley pesto, if desired. Serve at room temperature.
Originally featured in Olivia Muniak’s Formula for Hosting a “Lazy-Fancy” Outdoor Lunch
Ingredients
For the Salad
1½ cups pearled farro or spelt
2 bunches broccolini
4 ears corn, husks removed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup parsley pesto, plus more for serving if desired
Juice of ½ lemon
Zest of 1 lemon
Flaky sea salt, for serving
For the Parsley Pesto
2 packed cups flat-leaf parsley leaves, and basil if desired
½ cup grated Parmigiano Reggiano
⅓ cup toasted almonds or pine nuts
1 garlic clove
½ cup extra-virgin olive oil, plus more as needed
Juice of ½ lemon
Kosher salt and freshly ground black pepper