Cookbook

Farro Salad

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Ingredients

  • 1 cup farro
  • 8 asperges, pelees
  • 3/4 cup fenouil, thinly sliced, also fronds
  • 1/4 cup shallots, thinly sliced
  • 1/4 cup huile d'olive
  • 2 Tbsp citron, jus
  • poivre
  • 4 oz arugala
  • 1 oz parmesan

Instructions

If farro is in the hull, cover farro with cold water, stir once and let soak, 25'. Drain and rince.

Put farro in medium sauce pan. Add 2 cups cold water. Bring to a boil, cover, simmer until tender, about 30'.

Place asparagus in a wide skillet and boil. Drain. Cut into 1" pieces.

In a large bowl toss together asparagus, fennel, shallots, olive oil and lemon juince. Season with pepper.

Scrape cooked farro into the bowl and toss. Let est 10'. Add arugala and toss. Add parmesan (in curls).

Journal.

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Notes