Farro Salad with Arugula, Fava Beans, and Asparagus
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Author Notes: Farro is one of those delicious heirloom grains that is making a comeback. Chewy and nutty, farro adds a note of interest to any dish and will have your diners guessing at the source. This salad pairs farro with delicious spring flavors and a zesty lemon mint dressing. - stirfrei
Serves 5-6
- 2 cups farro
- 1/2 bunch asparagus, ends removed, sliced into 1" pieces on the bias
- 1 pound fava beans, shelled
- 1 tomato, diced
- 1 cup argula, washed
- 1 cup lemon juice (freshly squeezed)
- 2 cups olive oil
- 1 tablespoon mint, chopped
- Salt and pepper, to taste
- Cook farro in 4 cups salted water until tender. Drain and cool on a sheet tray.
- Bring a large pot of salted water to a boil. Blanch aspargus until tender about 2 - 4 mintues. Remove from water and shock in an ice bath. Set aside Cook fava beans in same pot of water. Blanch for a minute or so, cool in an ice batch, and remove the outer shell from the bean.
- Mix together cooled farro, asparagus, arugula, tomatoes, and shelled fava beans. Whisk lemon juice, mint and olive oil together and pour over the salad. Season with a good amount of black pepper and salt. Enjoy cold.
- This recipe was entered in the contest for Your Best Picnic Dish
Tags: fava beans,, picnic, serves a crowd, Spring
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about 1 year ago Citygal
I think there's an error in the quantities of lemon juice and olive oil. I made the dish exactly as indicated above, and there was so much excess dressing that I cooked another cup of farro, and it was still swimming in dressing, enough to nearly ruin the taste completely. About a quarter of the amount listed above would be sufficient. Other than this, the recipe is a good one and makes a very "taste of spring" salad.