Make Ahead

Farro Salad with Arugula, Fava Beans, and Asparagus

June 22, 2011
3 Ratings
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
In This Recipe
  1. Cook farro in 4 cups salted water until tender. Drain and cool on a sheet tray.
  2. 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.
  3. 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.
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