Farro Salad With Vegetables

• 1 lb cracked farro
• 1 lb fresh green beans, sliced into 1 inch lengths
• 1 12 cups grape tomatoes, halved lengthwise
• 2 bunches green onions, sliced thinly all the way through tops (scallions)
• 1 cauliflower, cut into tiny florettes
• 2 small bunch parsley, chopped finely
• 1 12 cups chopped pecans, toasted
• 14 cup small caper, rinsed
• 14 cup red wine vinegar
• 13 cup extra virgin olive oil
• 1 12 teaspoons salt
• 1 12 teaspoons ground black pepper
• 12 teaspoon garlic powder
• 12 cup Cotija cheese or 12 cup pecorino cheese, finely grated

1. Rinse farro well in several changes of water.
2. Bring to a boil in 8 cups of salted water.
3. Turn heat down to medium low and cook at brisk simmer for 20 minutes until tender.
4. Drain and run cold water over it to stop cooking process.
5. Drain well and turn into very large bowl.This recipe is not for farro that is precooked in any way.
6. Cook cauliflower florettes in salted water until almost tender.
7. Turn into ice water to stop cooking process.
8. Then drain well and add to farro.
9. Cook green beans in salted water until just tender.
10. Turn into ice water to stop cooking process.
11. Then drain well and add to farro.
12. Add green onion, capers, parsley, tomatoes, and pecans to farro.
13. Mix olive oil, vinegar, salt, pepper and garlic powder together with whisk and pour over farro.
14. Turn salad several times with a large kitchen spoon and taste for seasoning.
15. Add grated cheese and give salad a couple of turns.

green beans, grape tomatoes, green onions, cauliflower, parsley, pecans, caper, red wine vinegar, extra virgin olive oil, salt, ground black pepper, garlic, cotija cheese

Taken from www.food.com/recipe/farro-salad-with-vegetables-520216 (may not work)