Spring Farro Salad
By Eat Drink Garden
Farro has such a delicious, nutty taste, is packed with protein and is so versatile.
- 2 cup farro uncooked (see cooking instructions below)
- 1 bunch parsley
- 1 small bunch of mint (6-8 sprigs)
- 8 oz (about 2 cups) sugar snap peas
- 1 lb fava beans
- 1 large fennel bulb
- 1 bunch radishes
- 2 cup wild arugula
- 1 cup feta, crumbled (My favorite is the Israeli feta from TJ's)
- Cook the farro: Cover farro with water and let soak for 25 minutes. Drain & transfer farro to a pot.
- Cover with 2 quarts water with salt (how much salt?) and a bay leaf. Bring to a boil and turn down to a simmer & cook uncovered about 25 minutes. Strain into a fine mesh strainer. Place on a sheet pan lined with parchment paper. Fluff with a fork. Allow to cool for about 15 minutes, while it cools you can prepare your veggies.
- Prep your veggies: Clean, dry the fresh herbs. Remove the leaves from the stem and chop well. The parsley will yield about 1 cup and the mint about 1/2 cup after they're chopped.
- Bring a large pot of salty water to boil on high heat for the fava beans. Recruit your kids (or anyone who happens to be home) to help you peel the fava beans out of the pod.
- While you wait for the water to boil prep your other veggies. Clean sugar snap peas and remove the string. Slice on bias. Quarter the fennel removing the heart and thinly slice with a hand mandolin or slice with a knife. Clean and slice the radishes the same thickness as the fennel. Rough chop the arugula.
- Once the water is boiling add the shelled beans to the pot. Cook the beans for 2 minutes. Remove from the water. Once they have cooled enough to handle pop the top off the fava bean and the bean inside should pop right out. You should have about 1 cup if you have a little more or less – no worries, throw 'em all in.
- ½ tsp sumac
- 1 Tbsp lemon juice
- ¼ cup red wine vinegar
- ⅔ cup extra-virgin olive oil
- 1 tsp kosher salt (I like Diamond Crystal)
- ¼ tsp cracked pepper
- Make your dressing: Whisk vinegar and olive oil together and then add in sumac, lemon juice, salt and pepper.
- In a large bowl, pour in the cooled farro then throw in all the prepped veggies and fresh herbs. Toss to incorporate. Just before serving, add 3/4 of the dressing and toss. Taste and add more dressing, salt or pepper if needed - I always end up using all the dressing. Top with the feta and serve. Any leftovers will keep in the fridge for three days and make for a very happy lunch.
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