FARRO SALAD WITH PEAS AND FETA
Steps:
- To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
- To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
- Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
- Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
- To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.
Nutrition Facts : Calories 391 kcal, ServingSize 1 cup, Carbohydrate 57 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 228 mg, Fiber 12 g, Sugar 3 g
GRILLED ASPARAGUS AND FARRO SALAD
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
- Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
- Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.
GREEK FARRO SALAD
Steps:
- Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.
- Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.
WARM FARRO-AND-WINTER-GREENS SALAD
In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.
Provided by Greg Lofts
Categories Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
- Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
- Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
FARRO SALAD
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
- Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
- As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
- Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
- Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
- Arrange dressed vegetables over farro, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams
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- In a medium sized saucepan, bring the 2 cups of water to a boil. Add in the farro and return to a boil. Once boiling, cover with a lid and lower the heat so that the farro is simmering. Cook for 20-25 minutes or until tender and chewy. Let the farro cool to room temperature.
- While the farro cooks, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper in a large serving bowl.
- Add the cooled farro, asparagus, radishes, sugar snap peas, dill and feta to the bowl and toss everything together until it's coated in the vinaigrette. Taste for seasoning. Serve the salad immediately or cover and chill until ready to serve.
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- Place the farro in a large pot, and cover with the vegetable stock. Bring to a boil over high. Cover, reduce heat to medium-low, and cook until the farro is soft yet still chewy, about 25 minutes. If there is any liquid left, drain. Let farro cool.
- While farro cooks, place the block of feta in a shallow bowl. Top with 1/2 cup olive oil, chopped mint, lemon zest and juice, 1 teaspoon garlic, and 1/4 teaspoon black pepper. Using the back of a fork, mash the feta into small chunks. Set aside.
- Bring a small pot of water and kosher salt to a boil over high. Add the green peas, and blanch just until the peas are tender yet still crunchy and bright green, about 1 minute and 30 seconds. Drain immediately, and let peas cool under cold running water. (Cooling the peas quickly is important to stop them from overcooking and to keep the vibrant green color.)
- Heat a large skillet over high. When skillet is hot, reduce heat to medium, and add 1 tablespoon olive oil and remaining 1 teaspoon garlic. Cook until aromatic, about 10 seconds. Add the sugar snap and snow peas. Season 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and cook, shaking the pan every now and then, until the peas are crisp-tender and bright green, 3 to 4 minutes. (A little bit of charring on the peas is great.) Remove immediately, and spread in a single layer to let cool to room temperature. (If left in a pile, they will discolor.)
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