Farro Salad
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
- Total:
- Serves: 4 persons
Ingredients
- ½pound skinny green beans (haricots verts), topped and tailed
- ½pound sugar snap peas or snow peas, topped and tailed
- 1cup farro
- 3tablespoons finely diced shallots
- Salt and pepper
- 3tablespoons lemon juice
- 1teaspoon grated lemon zest
- 3tablespoons extra-virgin olive oil
- ½pound medium to large asparagus, tough ends snapped off
- 2medium firm, ripe avocados
- A handful of basil leaves
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.Step 5
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.Step 6
Arrange dressed vegetables over farro, garnish with basil leaves and serve.