FARRO SALAD WITH ASPARAGUS AND PARMESAN

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Farro Salad With Asparagus and Parmesan image

Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h15m

Yield 1 Salad, 12 serving(s)

Number Of Ingredients 11

1 cup cracked farro
1/4 lb fresh asparagus, trimmed
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1/2 cup chopped walnuts, toast for better flavor
1/3 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
3/4 cup parmesan cheese, shaved

Steps:

  • Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
  • Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
  • Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
  • Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
  • Cook asparagus, uncovered, until just tender, about 3 minutes.
  • Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
  • When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
  • Whisk together vinegar, oil and salt in large bowl.
  • Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
  • Sprinkle salad with 1/2 cup parmesan and toss to mix.
  • Top with remaining 1/4 cup Parmesan.
  • Serve at room temperature.

Nutrition Facts : Calories 87.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 195.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 3.6

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