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Farro Salad with Arugula, Fava Beans, and Asparagus

by:
June 22, 2011
3.7
3 Ratings
  • Serves 5-6
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

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Ingredients
  • 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
Directions
  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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1 Review

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Citygal May 12, 2012
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.