Warm Farro Salad With Asparagus, Peas, and Feta Recipe (2024)

• 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 quarthomemade vegetable stock or low-sodium vegetable broth

• 1 cup fresh orfrozen 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 scallionsthinly sliced, white and light green parts only

• 1/2 cup crumbledfeta

1. Heat 2 tablespoons olive oil in a Dutch oven or large saucepan until shimmering. Add 2 cups of asparagus and chile flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper and set aside.

2. In the same saucepan, add the farro and stock and bring to a simmer. Season with salt and cook until farro is tender, about 30 minutes; add water if necessary to keep farro covered. Drain farro and transfer to a large bowl. Stir in peas and kale and let stand until peas are tender and kale is wilted.

3. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper. Fold vinaigrette into farro, add the cooked asparagus, almonds, scallions, feta, and remaining 1/4 cup raw asparagus. Let stand 5 minutes, then toss and serve.

Make-Ahead and Storage

You can refrigerate the salad overnight and serve it chilled the next day.

Read More

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