Warm Farro Salad With Asparagus, Peas, and Feta Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
6 tablespoons extra-virgin olive oil, divided
1 bunch asparagus, ends trimmed and cut into 2-inch pieces , divided
Pinch dried red chili flakes, or more as desired
Kosher salt and freshly ground black pepper
1 cup farro
1 quart homemade vegetable stock or low-sodium vegetable broth
1 cup fresh or frozen peas
1 bunch kale, trimmed, washed, and cut into 2-inch ribbons
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon Dijon mustard
¼ cup slivered almonds
4 scallions thinly sliced, white and light green parts only
1/2 cup crumbled feta
Directions
Heat 2 tablespoons olive oil in a Dutch oven or large saucepan until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper and set aside. In the same saucepan, add the farro and stock and bring to a simmer. Season with salt and cook until farro is tender, about 30 minutes; add water if necessary to keep farro covered. Drain farro and transfer to a large bowl. Stir in peas and kale and let stand until peas are tender and kale is wilted. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper. Fold vinaigrette into farro, add the cooked asparagus, almonds, scallions, feta, and remaining 1/4 cup raw asparagus. Let stand 5 minutes, then toss and serve.
