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Farro Spring Salad

December 21, 2018

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!
DifficultyIntermediate

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!

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Farro Spring Salad
Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
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.

CuisineMediterranean

Ingredients

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

Directions

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.

Notes

Farro Spring Salad
IngredientsDirections

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