Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.
6 ounces asparagus, trimmed and cut into 1-inch lengths
6 ounces sugar snap peas, strings removed, cut into 1-inch lengths
Salt and pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1 recipe Simple Farro, room temperature
6 ounces cherry tomatoes, halved
3 tablespoons chopped fresh dill
2 ounces feta cheese, crumbled (1/2 cup)
BEFORE YOU BEGIN
We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.
INSTRUCTIONS
1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.
2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.
None Available.