1preserved lemonflesh removed and skin cut into ⅛ inch slivers
2cupsbaby spinach leaves
1Tbsp.extra virgin olive oil
2Tbsp.white wine vinegar
In a medium saucepan place the farro and the stock and bring to a boil. Cover and reduce to a simmer. Simmer for 15 to 20 minutes until the farro is tender and the liquid is absorbed. Set aside.
Cut the bell peppers in half lengthwise and place on a foil lined sheet pan. Broil the peppers for about 7 - 10 minutes or until the skins are completely blackened and blistering. Remove pan from the oven and place peppers in a bowl. Cover with plastic wrap. Reduce the oven temperature to 400 degrees and place the tomatoes on the sheet pan. Roast the tomatoes for 5 - 10 minutes until the tomatoes are soft. Remove from the oven and set aside.
In a small non stick skillet, cook the pancetta until it is crispy and brown. Set aside.
Peel the bell pepper and cut or tear into strips.
In a small bowl combine the vinegar and the anchovy paste and whisk to combine. Drizzle in the olive oil. Season with salt and pepper.
In a large bowl, combine the cooked farro, bell peppers, pancetta, preserved lemon, capers and spinach. Drizzle with the dressing and divide among 4 plates. Garnish with the roasted tomatoes and serve!
I used farro in this salad but you could also substitute cooked barley or wheat berries.
Everything for the salad can be made the day before and refrigerated. Before serving, let the farro and vegetables come to room temperature.