Farmhouse Farro Salad Recipes

FARRO SALAD

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Farro Salad image

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

Ingredients

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

CHARLIE BIRD'S FARRO SALAD

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

Charlie Bird's Farro Salad image

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

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41 FARRO RECIPES FOR SALADS, SOUPS, GRAIN BOWLS, AND MORE

From epicurious.com
Estimated Reading Time 7 mins

Cracked Farro and Broccoli Salad. This refreshing grain salad is packed with crunchy raw veggies, salty Pecorino, nutty cooked farro, lively mint, and spicy Fresno chiles.
Whole Grain Pancakes with Blackberries. Farro recipes don't have to be savory. These skillet-size pancakes are burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.
Coconut-Creamed Corn and Grains. We often think of farro as a winter pantry staple, but it pairs wonderfully with summer corn in this vegan take on creamed corn.
Farro and Tomato Salad with Fish-Sauce Vinaigrette. Summer side dishes should never be boring. This salad from Joshua McFadden pairs farro with a dressing that's savory and bright, thanks to a little fish sauce, white wine vinegar, and garlic, plus loads of fresh green herbs.
Broccoli and Spam Stir-Fry. In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty, rich ham with an herbaceous lift.
Farmers Market Farro Bowls. You might imagine that grain bowls as pretty as this one could only come from restaurants—but you can absolutely have this for lunch at home today.
Grains in Herby Buttermilk. This herby grain dish gets its tang from buttermilk and yogurt, and its fresh green color from parsley and dill. It's the perfect cooling dish for a hot day.
Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad. Three levels of flavor-building means this customizable pork dinner can easily go from simple to next level.
Brothy Beans and Farro With Eggs and Mushrooms. Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy farro soup.
Green Goddess Grain Bowl. Bright and refreshing green goddess dressing perks up the grains in this delicious grain bowl recipe. We use broccoli, sugar snap peas, cucumbers, and avocados, but feel free to swap in whatever vegetables you have on hand.

Farmhouse Farro Salad Recipes

FARRO SALAD

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

CHARLIE BIRD'S FARRO SALAD

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