Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

　　

Ingredients

serves 8 to 10

　　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

　　

Step 1

Place the 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 the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.

　　

Step 2

In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small sauté pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest.

　　

Step 3

Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.

　　

Step 4

Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.