Using a vegetable peeler, peel two long strips of rind from the lemon. Reserve peels and remaining lemon.
Preheat a large saucepan over medium-low heat. Add 2 Tbsp. extra-virgin olive oil and the shallot and cook, stirring occasionally, until the shallot is translucent but has not browned. Next, add 2-½ cups of water, 1 Tbsp. kosher salt and the two pieces of lemon peels. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, about 10 to 15 minutes; drain well and add to a large bowl. While the farro is still warm, add in 2 Tbsp. extra-virgin olive oil, grated parmesan cheese, and black pepper. Zest and juice the remaining lemon and add them to the farro. Season with kosher salt and black pepper to taste.
Add the arugula and chives to the farro, toss to combine, then transfer to a serving platter. Top with the charred corn, jamon Serrano, mini kumatos, and avocado. Sprinkle with additional grated parmesan cheese and serve.
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