Spring Farro Salad
Serves 4-6
Ingredients
- ½ lb asparagus, tough ends trimmed
- 1/3 lb grilled artichoke halves, roughly chopped
- Zest and juice of 1 lemon
- 2 tablespoons honey
- 2 tablespoons kosher salt, more to taste
- 1.5 cups farro
- 1 tablespoon sherry vinegar, more to taste
- 1 garlic clove, grated
- ½ teaspoon black pepper
- 1/3 cup olive oil, more as needed
- 3 ounces feta cheese, LARGE crumbled
- Fresh basil, torn or chopped
Instructions
Heat oven to 450 degrees. Toss asparagus with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 13 minutes. Remove to cool, then cut into 2 inch pieces.
In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. To the bowl, add asparagus pieces, artichokes, lemon zest, and lemon juice. Set aside.
In a medium pot, bring the honey and 3 ½ cups water and salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. Add a little more water if needed while cooking. If there’s still liquid in the pot when the farro is done, drain it, then add the farro to the large bowl with dressing and vegetables.
Add feta crumbles and toss to mix well. Keep chilled. Improves in flavor over the next 3 days. Keeps for 6 days.