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Classic Farro Salad with Roasted Asparagus and Goat Milk Feta

vbauquetfarre's picture
This ancient grain is well worth the effort it might take to find it! Here Viviane demonstrates a delicious and nutritious salad recipe served with a Meyer-lemon vinaigrette. She also shows how to make perfectly roasted asparagus.
  Chives 1⁄4 Bunch (25 gm), snipped
  Cherry tomatoes/Grape tomatoes 1⁄2 Pint, halved
  Feta cheese 4 Ounce, crumbled
For the asparagus
  Asparagus 1 Pound, trimmed
  Extra virgin olive oil 3 Tablespoon
  Sea salt 1⁄4 Teaspoon
For the vinaigrette
  Meyer lemon juice/Lemon 1 Medium
  Shallots 1 Small, finely chopped
  Maple syrup/Honey 1 Teaspoon
  Extra virgin olive oil 5 Tablespoon
  Ground black pepper To Taste
For the farro
  Farro 3⁄4 Cup (12 tbs)
  Boiling water 6 Cup (96 tbs)
  Garlic 1 Clove (5 gm), peeled
  Sea salt 1⁄2 Teaspoon

1. Boil water in a pot along with garlic and sea salt.
2. Rinse the farro in spring water and then strain and add it to the boiling water, reduce the heat and simmer, uncovered for 30 minutes.
3. Trim the ends of the asparagus and place it in a container or glass, filled with water, this will keep them fresh.
4. Snap the asparagus arrange then in a single layer in the baking pan and generously brush the extra virgin olive oil and sprinkle sea salt.
5. Squeeze the juice of the meyer lemon and finely chop the shallots, cut the cherry tomatoes in half, set aside.
6. Preheat the oven to 500 degree F.

7. Roast the asparagus for 6-7 minutes on the top rack of the preheated oven.
8. Remove and set aside the roasted asparagus.
9. In a bowl combine the shallots, 2 tablespoon of the meyer lemon juice, maple syrup, extra virgin olive oil, sea salt and ground pepper, stir well until everything is well incorporated.
10. Once the farro is ready, remove the garlic clove and strain the water, let it cool for 10 minutes.
11. In the meantime snip the chives in a bowl and set aside.
12. In a large mixing bowl combine farro with half of the vinaigrette, chives and cherry tomatoes and stir it well.

13. Place a ladle full of the farro salad in the center of a serving plate, place little bunch of asparagus on top and sprinkle the crumble feta cheese.
14. Drizzle the remaining vinaigrette dressing on top and sprinkle crushed ground black pepper.

15. Serve this delicious salad along with white wine.

The asparagus tip has to be pale green and dry.

A meyer lemon is a cross between mandarin orange and lemon.

Things You Will Need
Baking pan
Pastry brush
Kitchen scissors
Mixing bowl

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
90 Minutes
Cook Time: 
45 Minutes
Ready In: 
135 Minutes

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Average: 3.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 572 Calories from Fat 342

% Daily Value*

Total Fat 37 g57%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 25.2 mg8.4%

Sodium 664.6 mg27.7%

Total Carbohydrates 45 g14.8%

Dietary Fiber 6.8 g27%

Sugars 7 g

Protein 15 g29.2%

Vitamin A 33.6% Vitamin C 53.3%

Calcium 22.8% Iron 16.6%

*Based on a 2000 Calorie diet

Classic Farro Salad With Roasted Asparagus And Goat Milk Feta Recipe Video