Farro and Celery Salad with Ricotta Salata, Walnuts, and Dried Sour Cherries

Carrot or Cake
  • Yield: 4-6 servings


1bunch celery
1cup uncooked farro
1/4pound ricotta salata
1cup walnuts
1/2cup loosely packed parsley
1/2cup dried sour cherries or dried cranberries
Juice of 1 lemon
1 1/2tablespoons Dijon mustard
1/4cup olive oil


  1. Cook the farro on the stove according to the package instructions and set aside to cool. Toast the walnuts for 8-10 minutes in a 350-degree oven, shaking halfway through cooking. Chop the walnuts roughly and set aside.
  2. Wash the celery and remove the inner leaves and soft stalks. Trim and cut into half-moon slices. Chop the parsley and crumble or shred the ricotta salata.
  3. Whisk together the lemon juice, Dijon mustard, olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
  4. Toss all the ingredients with the dressing. Check the seasoning and add more salt or lemon juice, as desired.

Recipe courtesy of Joanna Wohlmuth from Carrot or Cake. Joanna is a food blogger from Washington D.C.