Ingredients
3/4 pound farro
Coarse salt
1 small shallot, minced
Grated zest and juice of 1 1/2 lemons
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts
1 pound zucchini, ends trimmed
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Freshly ground pepper
4 ounces Parmigiano-Reggiano cheese
Preparation
Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.
