Vegetable & Farro Salad Recipe
asparagus, cherry tomatoes, sweet peas, red onion, red wine vinaigrette
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Ingredients
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Grains
Vegetables
Dressing
Method
Preparation of Farro
- 1
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 25-30 minutes, or until the farro is tender. Drain any excess water, then set aside to cool.
Preparing Vegetables
- 2
Prepare Asparagus
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. You can steam or blanch them in boiling water for about 2-3 minutes until bright green and tender. Immediately transfer to ice water to stop the cooking process.
- 3
Prepare Cherry Tomatoes
Rinse the cherry tomatoes under cold water, then cut them in half.
- 4
Prepare Sweet Peas
If using fresh sweet peas, shell them. If using frozen, simply rinse them under warm water to thaw.
- 5
Prepare Red Onion
Peel and finely chop the red onion.
Making the Dressing
- 6
Combine Dressing Ingredients
In a small bowl, whisk together 3 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and black pepper to taste until well combined.
Combining Salad
- 7
Mix the Salad
In a large mixing bowl, combine the cooked farro, prepared asparagus, cherry tomatoes, sweet peas, and red onion. Pour the dressing over the salad and toss gently to coat all ingredients in the dressing.
Serving
- 8
Serve the Salad
Taste and adjust seasoning with additional salt and black pepper if desired. Serve immediately or refrigerate for 30 minutes to let the flavors meld.