Tuesday Recipe: Farro Salad with Asparagus & Parmesan

Today’s featured Tuesday Recipe at Sturbridge Yankee Workshop, is a delicious lunch or dinner course that’s just perfect for the spring season. Featuring fresh spring vegetables and chopped herbs, this light meal still offers up a lot of hearty flavor as well.

What You’ll Need:

2 cups farro ( What is farro? )

3/4 pound fresh asparagus, trimmed

1 cup red and yellow cherry tomatoes, halved

3/4 cup chopped walnuts

3/4 cup dried cranberries

1/2 cup fresh parsley, chopped

1/3 cup fresh chives, chopped

1/4 cup balsamic vinaigrette, or to taste

1 cup shaved Parmesan cheese, divided


1. Soak farro in a large bowl of water for at least 12 hours. Drain.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender; approximately 30 more minutes. Drain and allow to cool.

3. Bring another large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender; approximately 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes, until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.

4. Arrange cooled farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over everything, sprinkle about 3/4 cups of the Parmesan cheese, and then toss all together. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature. Enjoy!

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