|3 cup||farro, cooked in water or stock|
|1/2 cup||lemon juice|
|1/2 cup||preserved lemons, cleaned and small diced|
|1/4 cup||olive oil|
|1 cup||celery, diced|
|6||cucumbers, quartered and cut into finger-sized pieces|
|–||salt to taste|
|1 cup||celery leaves|
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).