Farro Salad with Celery, Lemon and Herbs

Lemons on a cutting board.
The lemon juice and salty preserved lemon rind bring the celery to the next level of flavor along with fresh herbs, farro, and cucumbers for a vibrant grain salad.

Serves 6-8

3 cupfarro, cooked in water or stock
1/2 cuplemon juice
1/2 cuppreserved lemons, cleaned and small diced
1/4 cupolive oil
1 cupcelery, diced
6cucumbers, quartered and cut into finger-sized pieces
salt to taste
Herb Garnish
1 cupbasil 
1 cupcelery leaves
1 cupparsley

In a mixing bowl, combine the lemon juice, preserved lemon rind and diced celery with a pinch of salt. Let the lemon and celery mixture sit to mingle flavors. 

In a separate bowl, add the cucumber pieces and a pinch of salt, not only to season, but to draw out some cucumber juice.

Next toss in the farro, then the celery lemon mixture and olive oil. Mix the salad and pour into a service tray and garnish the top with fresh herbs (basil, celery leaves and parsley).