Farro Salad with Asparagus & Feta
Serves 8-10
Ingredients:
2 1/2 tablespoons butter
2 cups pearled farro
5 cups water
1 teaspoon salt
2 pounds asparagus, trimmed
2/3 cup sundried tomatoes in oil, drained and chopped
1 25 ounce can chickpeas, rinsed and drained
1/3 cup chopped green onion
2 tablespoons chopped fresh oregano
1/2 cup crumbled cow’s milk feta cheese (or more, to taste)
Vinaigrette:
1 large garlic clove, minced
1/4 cup lemon juice
Freshly ground black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
Directions:
Heat the butter over medium high heat in a medium saucepan. Once the butter has melted, foamed, and subsided, add the farro and toast, stirring frequently, for 3-5 minutes. Add the water and 1 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender and cooked through, but not mushy, about 20 minutes.
Drain the farro well, and then transfer to a large bowl to cool. Farro can be made 2 days ahead; cool and refrigerate covered until ready to use.
Steam asparagus for about 10 minutes or just until crisp tender. Rinse with cold water to stop the cooking process and set aside until cool. Cut into 1 ½ inch lengths.
Toss cooled farro gently with the cooled asparagus, tomatoes, chickpeas, onion, oregano, and feta cheese.
In a medium bowl, whisk together the garlic, lemon juice, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Salad can be made one day ahead. Store in a covered container in the refrigerator. For best results, reserve up to 1/3 cup of lemon vinaigrette and store separately from salad. Toss salad with reserved vinaigrette before serving.
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