dilly double beans and farro

SERVES 4 AS A STARTER OR SIDE It was the height of summer, probably an August evening. I went over to my friend David’s photo studio and he had made me the absolute perfect summer meal—a bright lemony farro and green bean salad (the beans still green and crisp with handfuls and handfuls of dill), a simple, fresh sweet corn and cherry tomato salad, and roasted chicken. I suggest that you replicate that entire meal if you can, making sure to move your table so it’s right by an open window, then add plenty of candles, delicious wine, and the very best company you can find.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Fill a medium pot with cold water. Add 1 cup (200 g) farro and double check the package instructions, because there are a few different kinds of farro out there and I don’t want to lead you astray. Cook until the farro is tender but a bit of tooth remains.

Step 2

Set up an ice bath. Fill a pot of water and bring it to a boil. This time, salt it heavily. Trim 1 pound (455 g) green beans, cut them in half, and add to the boiling water. Cook just to take the raw off them, until they are bright green, about 2 minutes. Drain and transfer to the ice bath. Once completely cool, transfer to paper towels or a clean kitchen towel.

Step 3

MAKE THE LEMON WALNUT DILL VINAIGRETTE: Grate 3 cloves garlic into a large bowl using a Microplane. Zest 2 lemons into the bowl, and juice ½ of one those lemons (about 2 tablespoons juice) right into the bowl. Whisk in 2 tablespoons toasted walnut oil, ¼ to ½ teaspoon red pepper flakes, and ½ cup (25 g) chopped dill. Season with salt and pepper.

Step 4

ASSEMBLE AND SERVE: Drain and rinse 1 (15-ounce/430 g) can cannellini beans and add them, along with the cooked farro, to the bowl with the dressing, then toss to combine. Check seasoning and add salt and pepper to taste. If serving later at room temperature, which is a great way to enjoy this salad, wait to top with the toasted walnuts so they don’t get soggy.

Step 5

Transfer to a serving bowl or plates and cut the remaining zested lemon into wedges to serve on the side.