Farro Salad With Asparagus, Peas, and Feta
This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. Farro is not gluten-free, so if you want to make the switch, use Quinoa or a gluten-free pasta, look for a small variety.
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Cook Time:
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Ingredients:
| 6 tablespoons | extra-virgin olive oil, divided |
| 1 bunch | extra-virgin fresh asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided |
| pinch dried red pepper flakes, or more as desired | |
| kosher salt and freshly ground black pepper | |
| 1 cup | farro , or a gluten-free pasta or quinoa |
| 1 quart | homemade vegetable stock or low-sodium vegetable broth |
| 1 cup | fresh or frozen peas |
| 1 bunch | kale , trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups) |
| 2 tablespoons | fresh lemons juice from 1 lemon |
| 1 tablespoon | dijon mustard |
| 1/4 cup | slivered almonds |
| 4 | thinly sliced scallion, white and light green parts only |
| 1/2 cup | crumbled feta cheese |
Directions:
1. Heat 2 tablespoons olive oil in a Dutch oven or large saucepan until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper and set aside.
2. In the same saucepan, add the farro and stock and bring to a simmer. Season with salt and cook until farro is tender, about 30 minutes; add water if necessary to keep farro covered. Drain farro and transfer to a large bowl. Stir in peas and kale and let stand until peas are tender and kale is wilted.
3. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper. Fold vinaigrette into farro, add the cooked asparagus, almonds, scallions, feta, and remaining 1/4 cup raw asparagus. Let stand 5 minutes, then toss and serve.
Source: seriouseats.com
