Creamy Farro Salad with Zucchini and Parmesan
Photo: Kerri Conans
PUBLISHED July 24, 2024
The richness of potato salad plus everything we love about risotto, together in one bowl. We cook-and-stir farro—love the BRM “Farrotto” recipes on your site!—with Parmesan bits and lemon zest. Off heat, add salted-and-squeezed grated zucchini and stir with a fork until cooled. Chill or serve at room temperature, tossed with olive oil, a big squeeze of lemon juice, and chopped fresh herbs. For the other seasons, substitute carrots, Brussels sprouts, and spring greens.
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