Several years ago while traveling in New York City we ate at a local contemporary Italian restaurant in the East Village (the name of the restaurant escapes me) but the farro salad that I enjoyed does not escape me. The mild nutty taste of the grain, the flavors and textures of the salad stayed with me. Naturally, I assumed that this was a “trendy” grain as it was not easily located when I returned home. I had forgotten about this fantatsic grain until I saw a huge size bag ( 3-lbs.) at Costco for a reasonable price. My memory came rushing back and the farro was scooped up and thrown in my cart.
Move over quinoa! You have nothing on farro! You have been tossed aside! Farro is my new go to grain.
This farro salad is loaded with spring asparagus, sugar snap peas, onion, tomatoes, feta and dill. It is lightly tossed in an olive oil and sherry vinaigrette. A perfect vegetarian option or for those days when you just want to eat and feel healthier.
Farro Salad with Peas, Asparagus, and Feta
Makes 4 main-dish servings
Recipe from Epicurious
1-1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1-1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup sherry wine vinegar
1 7-ounce package feta cheese, crumbled
Cook farro in large saucepan of boiling salted water until just tender, about 25 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.