Warm Farro Salad With Asparagus, Peas, and Feta Recipe
This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring.
Why this recipe works:
Using both cooked and raw asparagus adds a variety of textures and flavors to the salad.
Letting the dressed farro stand for a few minutes before serving allows it to absorb more flavor.
Note: You can refrigerate the salad overnight and serve it chilled the next day.
Ingredients:
- 6 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
- Pinch dried red chili flakes, or more as desired
- Kosher salt and freshly ground black pepper
- 1 cup farro
- 1 quart homemade vegetable stock or low-sodium vegetable broth
- 1 cup fresh or frozen peas
- 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- ¼ cup slivered almonds
- 4 scallions thinly sliced, white and light green parts only
- 1/2 cup crumbled feta
Prep Time:
45 minutes
Cook Time:
0 minutes
Total Time:
45 minutes
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