When I was little, pomegranates were considered an exotic and a very rare treat. They usually appeared around mid-September, and my mom would make us get naked and go outside in the backyard to eat them. She was a bit of a neat freak in those days, and pomegranate stains are a bitch to get out. I have fond memories of those backyard orgies with my sisters.
I was in Israel the first time I ever laid eyes on a pomegranate tree. Laden with heavy red globes, about to burst with ripeness, I thought it was the most beautiful plant I had ever seen. According to Jewish folklore, the pomegranate has 613 seeds, which corresponds to the 613 mitzvot (good deeds) of the Torah (Jewish written law). While it makes for a good story, scientists suggest that the actual number of seeds in a pomegranate is most likely dependant upon the degree of pollination.
Now that I’m all grown up and don’t have to get naked to seed pomegranates anymore, I find myself sneaking them into all sorts of dishes. I love them in Pomegranate Chicken, Pomegranate Tomato Salad, and Pomegranate Molasses Glazed Carrots.
Their jewel-like seeds add crunch and a sweet-sour tang to a Farro Salad. A tart vinaigrette and boldly flavored mix-ins of pistachios and ricotta salata cheese are a perfect complement to the nutty farro.
Cook the farro in a combo of water and vegetable or chicken stock. A bay leaf, garlic clove and a few parsley stems help infuse the farro with more flavour. 
Fresh squeezed lemon juice creates a bracing vinaigrette. Shallots add gentle onion flavour and mildly bitter Italian parsley adds brightness and balance.
This salad keeps well for several days in the fridge. Any leftovers make a very satisfying breakfast the next day.
Click here to print recipe for Farro Salad with Pomegranate, Pistachios and Ricotta Salata.
