Best 10 Farro Salad With Peas Asparagus And Feta Recipes

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA

Steps:

• Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
• Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

MEDITERRANEAN FARRO SALAD

Steps:

• In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
• Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
• Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

FARRO SALAD

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Tasty as is or chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with fresh basil.

FARRO SALAD

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
• Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
• As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
• Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
• Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
• Arrange dressed vegetables over farro, garnish with basil leaves and serve.

HEALTHY WARM FARRO SALAD

Steps:

• Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
• Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
• Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

FARRO SALAD - A GRAIN THAT SO DESERVES A TRY!

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with grated cheese if desired.
• "Mangia! Mangia!".

ASPARAGUS FARRO SALAD

Steps:

• In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
• Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
• Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
• Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

FARRO SALAD WITH BEETS, GREENS AND FETA

Steps:

• Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
• Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
• While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

FARRO SALAD WITH ASPARAGUS AND PARMESAN

Steps:

• Soak farro in a large bowl of water for at least 12 hours. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
• Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.