Farro Salad

By David Tanis

Farro Salad
Karsten Moran for The New York Times
Total Time
45 minutes
Rating
4(1,024)
Comments
Read comments

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.

Featured in: A Salad That Goes With the Grain

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Ingredients

Yield:4 to 6 servings
  • ½pound skinny green beans (haricots verts), topped and tailed
  • ½pound sugar snap peas or snow peas, topped and tailed
  • 1cup farro
  • 3tablespoons finely diced shallots
  • Salt and pepper
  • 3tablespoons lemon juice
  • 1teaspoon grated lemon zest
  • 3tablespoons extra-virgin olive oil
  • ½pound medium to large asparagus, tough ends snapped off
  • 2medium firm, ripe avocados
  • A handful of basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

307 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 8 grams protein; 536 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.

  5. Step 5

    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.

  6. Step 6

    Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Ratings

4 out of 5
1,024 user ratings
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Comments

Lilot Moorman

I use whole (not pearl or semi-pearl) farro which I buy online or in the Pacific Northwest where it is grown. There are two types of farro grain: emmer and einka. Emmer is heartier, and requires longer cooking, but is better for the digestive system. Einka is smaller, can be cooked quickly and is lighter. I've found both to be more flavorful and nutritious than pearled farro. I would use emmer farro in this recipe if this is to be a main dish, and einka in a side dish.

Ellen Smart

I liked this very much. Having no green beans, I roasted a yellow pepper on my gas stove top, peeled, chopped, added. Also a little sugar to the dressing. I thought there might be too much dressing, but it was just the right amount. I used 1 cup farro and three cups water, let it boil for about 30 minutes and turned it off. The farro absorbed most of the rest of the liquid and was just the right consistency -- didn't need to strain. Raisins might be a nice addition next time.

Linda C

Prepared the recipe as is and it was wonderful. A keeper. To serve more than 2 as a light dinner consider increasing the farro, adjusting other ingredients as desired. The quality of your beans and asparagus will matter. We did not find the vinaigrette too sour at all. Letting the shallots sit in the lemon juice as directed is important - tartness is easily tempered with the balance of salt or a bit of honey.

Carol L

This was sooo good! I made as directed, but after briefly cooking the snap peas I felt they were not crunchy enough so I doubled the asparagus instead before serving. I added some feta and olives for the second serving. This is a great make-ahead lunch that will make 3 or 4 days worth of tastiness.

meinmunich

Used a can of farro from Italy, no cooking, just drained like a can of beans. Added edamame because I didn’t have enough vegetables. Pan fried the tip of asparagus while the rest were sliced raw. Added Italian mozzarella di buffala to prevent any complains for the lack of meat. Everyone at the table were happy. Delicious.

Suki

I know part of the beauty of this recipe is that it's vegan, but I added shaved or crumbled ricotta salata

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