Mostly olive salad

Here is a short visual journey through what it’s like to be a 33-year-old lady casually perusing Facebook:

If you are saying to yourself “What in the ever-loving fuck is this?” you are NOT ALONE. First, GET THAT BABY SPIDER AWAY FROM ME. DO NOT WANT. THAT IS TERRIFYING. Second, what? A birth plan app? I just got married 2 months ago. LEAVE ME ALONE. Where are all the ads for young, hip people? I’ll have you know I went to a concert the other night and I stayed out until 11:45. PM! I still have interests other than buying tiny costumes and choosing a doula. Jeez.

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Targeted ads have a way of making you feel like the internet knows better than you what you need. At this exact moment in my life, I need a healthy salad and a glass of wine, thanks. So cram it, internet. Go back to your listicles. Leave this old millenial alone.

This salad is a staple in my life. It is hearty, olive-y (not a thing?), spicy!, and generally very satisfying as a main. It will make you feel like you have your shit together. Almost like you’re ready to add a kid to this mix. I SAID ALMOST.

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Mostly Olive Salad, with some Farro
from Heidi Swanson via Food52

Serves 6 (sorta…..more like 4)

INGREDIENTS
1 1/4 cups whole or semi-pearled farro
3 cups water
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
1/2 teaspoon crushed red pepper flakes
1 jalapeño, minced (seeds included or discarded, as you wish)
1 tablespoon honey
2 tablespoons freshly squeezed lemon juice
1/3 cup golden raisins, chopped (I used currants)
Shaved pecorino or Parmesan, for serving
Ricotta, for serving (optional)

INSTRUCTIONS
In a saucepan, combine the farro, water, and 1/2 teaspoon of salt. Set over medium-high heat, cover, and bring to a boil. Lower the heat from a boil to a simmer, and simmer gently (still covered) for about 15 minutes if semi-pearled, longer if whole. Cook until tender but not mushy. Drain off any water and set aside. Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeño, honey, lemon juice, raisins, and 1/2 teaspoon salt. Stir well and set aside (or refrigerate) until ready to serve. If you’ve refrigerated the olive mixture, bring it back to room temperature before the final toss. Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt or lemon juice as needed. Serve and top with thin strips of shaved cheese and dollops of ricotta, as desired.

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