Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.
- ½ teaspoon kosher salt, plus more
- 1½ teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated peeled ginger
- ⅓ cup grapeseed oil or olive oil
- Freshly ground black pepper
- 1 serrano chile, sliced into rings
- 1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
Preheat oven to 350°. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Whisk lemon zest, lemon juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.