This Farro Salad recipe is your spring in a bowl! Refreshing spring peas, asparagus & mint are just a few of the ingredients that provide the perfect match to the chewy texture of that ancient grain, farro. A light and refreshing spring salad perfect for this time of the year.
1bunchasparagussteamed, cooled and cut into 1/2 inch pieces
2tablespoonsmint leavesfresh, chopped
Mint Infusion :
¼cuplemon juicefreshly squeezed
¼cupmint leavesfresh, chopped
¼cuplemon mint infusion
¼cupred wine vinegar
salt and pepper to taste
extra mint leaves for garnish
To make the salad:
Bring a large pot of lightly salted water to a rolling boil.
Stir in the farro, cover, reduce heat to low and simmer until the farro is al dente (time will vary from 30-60 minutes depending on the type of farro you have).
Drain the water (if necessary) and transfer to a mixing bowl.
Add the lemon juice and olive oil and toss together with the farro and allow to cool down.
Toss together with the rest of the vegetables and herbs. Set aside.
Combine the lemon juice and the mint leaves in a small saucepan.
Bring to a boil and immediately remove from heat.
Allow to steep for at least 10 minutes.
Strain in a small mixing bowl making sure to squeeze all the extract from the leaves (should yield about ¼ cup).
To make vinaigrette:
Whisk all ingredients together with the infused lemon juice.
To assemble the salad:
Toss the salad with 1/2-3/4 cup of mint vinaigrette.
Garnish with mint leaves.
I will often substitute the tomatoes with about 2 cups of halved cherry tomatoes when in season.Yield for vinaigrette is 1½ cups. Leftovers can be refrigerated.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.