Serves 4 to 6


  • 1 cup pearled farro
  • 1 1/2 tsp. sea salt, divided
  • 1 cup fresh parsley leaves
  • 1 heaping Tbsp. fresh tarragon leaves
  • 1 clove garlic
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. walnut oil
  • 1/2 cup diced celery
  • Freshly ground black pepper
  • 1/4 cup roughly chopped walnuts
  • 1 ounce fresh goat cheese, crumbled
  • 1 lemon, quartered, for serving


    Active time: 10 minutes
    Total time: 25 minutes

    In a medium saucepan, combine farro, 1 tsp. salt and 3 cups water and bring to a boil. Reduce heat to low and simmer until tender-firm, about 15 minutes. Drain and set aside.

    Meanwhile, in a food processor fitted with a metal blade, combine parsley, tarragon and garlic and process until finely chopped. Add olive and walnut oils and remaining 1/2 tsp. salt and puree until smooth. Scrape into a large bowl.

    Add celery and reserved warm farro to bowl and toss. Season generously with black pepper. Top with walnuts and sprinkle with goat cheese. Serve with lemon wedges.

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