The Farro Spring Salad features my favorite spring vegetable, asparagus! The Broccoli recipe was developed for North Carolina’s Farm to School program as part of Chef Cyndie’s K12 Culinary Team. I like introducing schools to a different way of preparing broccoli; roasting rather than steaming!
| INGREDIENTS | DIRECTIONS |
|---|---|
Farro Spring Salad ¾ cup Farro 6 oz Asparagus 6 oz Cherry tomatoes 4 oz Sugar snap peas ¼ cup chopped shallot 3 oz Feta cheese, crumbled 2 tbsp Dill, chopped 2 tbsp Italian parsley, chopped salt and pepper to taste Dressing 1 tbsp Balsamic vinegar 1 Small garlic clove, minced ¼ tsp Dijon mustard ¼ tsp salt ⅛ tsp pepper 2 tbsp Extra virgin olive oil |
Farro Spring Salad 1 Rinse and drain farro. Place in a pot and add enough water or stock/broth to cover. Add a pinch of salt. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess liquid. Transfer to a cookie sheet (the thinner the farro is spread, the faster it will cool!) and slightly cool. 2 Snap off ends of asparagus and cut into 1 inch pieces. 3 Cut cherry tomatoes and sugar snap peas in half. 4 Chop shallot. 5 Bring a pot of water to a boil. Add asparagus and sugar snap peas. Cook for 2 minutes. Immediately drain and submerge in an ice bath or place in refrigerator. Once cool, drain (if using ice bath). 6 Prepare dressing: In a large bowl, whisk balsamic vinegar with minced garlic, Dijon mustard, salt, and pepper. Slowly add extra virgin olive oil while continuously whisking 7 Add slightly cooled farro, vegetables, feta cheese, and chopped herbs to dressing. Using, a spatula, fold to evenly coat. Season with salt and pepper to taste. |