Farro salad can be full of fresh and nutritious flavors. It is a very versatile dish that can change with the seasons as well. This dish obviously came about in the spring. Which is that time of year when the asparagus is ready to harvest and the mint is growing like a weed.
Farro can be an amazing thing adding a chewy texture and nutty flavor to any dish. It works as a side dish or a stand alone star to a meal!
Why this dish works
Farro: Lends nuttiness and chew to add texture
Walnuts: Add even more nuttiness and some crunch
Asparagus: Helps keep the flavors fresh and bright
Honey Dressing: For that touch of sweet we all need
Parmesan: Rounding out the flavors with a bit of saltiness and a creamy texture to add to the party
Mint: To have a pop of flavor
To make the farro salad:
Start by placing a pot of water on with enough salt in it to taste like the ocean and place on high heat. Now, lightly bend the bases of each piece of asparagus until the base snaps off. Discard the bases. Slice the asparagus into bite size pieces. Cut at a bias to feel fancy. Once the water is up to a good boil, place a bowl of ice water nearby.
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Next, add the asparagus to the boiling water for 30 seconds and then strain off the water and immediately move them to the ice water. They will be a nice emerald color now.
Now using the same pot, add 3 cups of water and 2 Tbsp salt and bring up to a boil. Add the farro and cook until tender. This will take 15 minutes.
While waiting for the farro to cook, add your honey, olive oil, lemon juice, and salt to a small bowl and whisk or mix until fully combined. Set to the side.
Place a small pan on the stove at medium heat. Lightly crush your walnuts. Add them to the pan. Toss and toast until they give off a pleasant aroma and have a more browned color.
Once the farro is nice and tender, strain off the water and place in a bowl to cool in the fridge.
Cooling time
Once cooled, combine the farro with the honey dressing, asparagus, and mint in a bowl and toss until all ingredients are well mixed.
To plate the farro salad, scoop mixture into bowls and top with the toasted walnuts, a bit or shaved parmesan, and some extra hers such as mint or parsley. Add arugula into the mix as an extra peppery and fresh flavor.
Pairing the farro salad
This dish pairs well with many different things so why not try a few? Pair it with a nice butternut squash soup or a hearty chicken soup. Maybe alongside a bacon and leek quiche. Try bringing it to a gathering with cowboy caviar or a corn salad too!
Farro salad with asparagus, walnuts, and mint
Equipment
- 1 small sauté pan
- 1 pasta strainer
Ingredients
Instructions
- Start by placing a small pot of water on with enough salt in it to taste like the ocean and place on high heat. Now lightly bend the bases of each piece of asparagus until the base snaps off. Discard the bases. Slice the asparagus into bite size pieces. Cut at a bias to feel fancy. Once the water is up to a good boil, place a bowl of ice water nearby.
- Add the asparagus to the boiling water for 30 seconds and then strain off the water and immediately move them to the ice water. They will be a nice emerald color now.
- Now using the same pot, add 3 cups of water and 2 Tbsp salt and bring up to a boil. Add the farro and cook until tender. This will take 15 minutes.
- While waiting for the farro to cook, add your honey, olive oil, lemon juice, and salt to a small bowl and whisk or mix until fully combined. Set to the side.
- Place a small pan on the stove at medium heat. Lightly crush your walnuts. Add them to the pan. Toss and toast until they give off a pleasant aroma and have a more browned color.
- Once the farro is nice and tender, strain off the water and place in a bowl to cool in the fridge.
- Once cooled combine the farro with the honey dressing, asparagus, and mint in a bowl and toss until all ingredients are well mixed.
- To plate, scoop mixture into bowls and top with the toasted walnuts, a bit or shaved parmesan, and some extra hers such as mint or parsley. You may add arugula into the mix as an extra peppery and fresh flavor.