Farro salad

Find the perfect balance of flavors and textures with this delicious farro salad recipe. Packed with fresh ingredients and tossed in a flavorful dressing, this salad is sure to delight your taste buds.

Ingredients:

• 1 cup farro
• kosher salt
• 8 spears asparagus, trimmed and peeled
• 3/4 cup finely sliced fennel (bulb and fronds)
• 1/4 cup finely sliced shallots
• 1/4 cup olive oil
• 2 tablespoon freshly squeezed lemon juice
• freshly ground black pepper
• 110g baby arugula
• 30g parmesan cheese

Instructions:

1. To prepare farro with its hull intact, place 1 cup of farro in a bowl filled with cold water, stir once, and allow it to soak for 25 minutes. Then, drain and rinse the farro. If you're using hulled or "pearled" farro, you can skip the soaking step.
2. After draining the farro, transfer it to a medium-sized saucepan. Pour in 2 cups of cold water and add 1/2 teaspoon of salt. Bring the mixture to a boil, then reduce the heat, cover the saucepan, and let it simmer until the farro becomes tender, which takes about 30 minutes.
3. While the farro is cooking, place 8 asparagus spears in a wide skillet and cover them with cold water. Sprinkle 1 teaspoon of salt into the skillet. Simmer the asparagus until they turn bright green and reach a crisp-tender texture, approximately 8 minutes. Drain the asparagus and lay them on a clean kitchen towel to cool. Once cooled, roll them up in the towel to dry before cutting them into 1-inch pieces.
4. Combine the cooked asparagus with 3/4 cup of sliced fennel, 1/4 cup of finely sliced shallots, 1/4 cup of olive oil, and 2 tablespoons of lemon juice in a large serving bowl. Season the mixture with 1/2 teaspoon of salt and a few twists of black pepper.
5. Add the cooked farro to the serving bowl and toss everything together. Allow it to rest for about 10 minutes. Then, add 4 ounces of arugula to the mix and toss again. If desired, adjust the seasoning by adding more salt. Use a vegetable peeler to create curls of Parmesan cheese and sprinkle them over the dish. Enjoy the dish at room temperature.

Summary:

• Calories: 1083 kcal
• Fat: 24 g
• Protein: 42 g
• Carbs: 196 g
• Potassium: 2713 mg
• Magnesium: 439 mg