When looking for another tasty way to use farro, I came across this salad. The original recipe calls for snap peas, but last week when I made it there were no snap peas at the farmers market. Now the snap peas are back so I may have to make this again soon. It was delicious. Since my farro requires eight hours of soaking time before cooking, I set the farro in the bowl of water before work so that this meal came together quickly once I got home. I really enjoyed the dill dressing. Dill is one of those ingredients that I don't use often, but when I do, I am reminded of how much I like it. Maybe I should start picking up dill on a regular basis... Anyway, this is another one of those hearty salads that tastes great and keeps you full, but isn't bad for you either. I suggest you try it soon.
Farro Salad with Asparagus, Tomatoes, and Feta
(Adapted from Bon Appetit, June 2005)
Makes 2 servings
1/2 cup farro
1/2 bunch asparagus, trimmed, sliced
1 large tomato, seeded and chopped
1-2 tablespoons chopped red onion
1 tablespoon chopped fresh dill
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoons feta cheese, crumbled
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus in another saucepan of boiling salted water until crisp-tender, about 1-3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.