Grain Salad With Olives And Whole-Lemon Vinaigrette

• 2 cups unhulled farro or spelt
• Kosher salt
• 2 cups green olives
• 1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
• 2 medium shallots, finely chopped
• Freshly ground black pepper
• 1/2 cup olive oil
• 2 cups coarsely chopped mint and/or cilantro
• 2 cups coarsely chopped parsley

1. Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
2. Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
3. Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
4. Just before you're ready to eat, fold herbs into salad.
5. Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.

spelt, kosher salt, green olives, lemon, shallots, freshly ground black pepper, olive oil, mint andor, parsley

Taken from www.epicurious.com/recipes/food/views/grain-salad-with-olives-and-whole-lemon-vinaigrette (may not work)