Warm farro salad with asparagus, peas, and feta
Savor the blend of flavors in this warm farro salad, featuring tender asparagus, sweet peas, and tangy feta. A delightful culinary experience in every bite!
Ingredients:
- 6 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
- Pinch dried red chile flakes, or more as desired
- Kosher salt and freshly ground black pepper
- 1 cup farro
- 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 lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 1/4 cup slivered almonds
- 4 scallions thinly sliced, white and light green parts only
- 1/2 cup crumbled feta
Instructions:
- Heat 2 tablespoons of olive oil in a Dutch oven or large saucepan until it starts to shimmer. Add 2 cups of asparagus and a pinch of chile flakes, and cook until they have a light brown color, which should take about 4 minutes. Season with salt and pepper and set it aside.Using the same saucepan, put the farro and stock, then bring it to a gentle simmer. Season with salt and cook until the farro becomes tender, around 30 minutes; add water if needed to ensure the farro remains covered. Drain the farro and move it to a big bowl. Mix in peas and kale and allow it to sit until the peas are tender and the kale becomes wilted.Meanwhile, in a medium bowl, blend the remaining 4 tablespoons of olive oil with lemon juice and mustard. Season with salt and pepper. Combine the vinaigrette with the farro, add the cooked asparagus, almonds, scallions, feta, and the remaining 1/4 cup of raw asparagus. Let it sit for 5 minutes, then mix well and it's ready to be served.
Summary:
- Calories: 1935 kcal
- Fat: 120 g
- Protein: 62 g
- Carbs: 179 g
- Potassium: 2615 mg
- Magnesium: 499 mg