Farro Salad With Spring Vegetables And Feta Recipe
"The beauty of this recipe is its versatility," says Emily Hansford, sous chef at Atlanta's Miller Union, who created a satisfying farro salad for Sous Chef Series. Hansford, who tends a vegetable garden in her spare time, loads the grain side dish with spring vegetables and dresses it simply, with lemon juice, olive oil and fresh tarragon. It's a delicious combination, but only a starting point: Swap vegetables and herbs depending on what is available and in season.
Recipe adapted from Emily Hansford, Miller Union, Atlanta, GA
Farro Salad with Spring Vegetables and Feta
Farro Salad with Spring Vegetables and Feta Recipe
Servings
2
servings (plus leftovers)
Ingredients
- Farro, 1 cup
- Vegetable broth or water, 2 cups
- Dried bay leaf, 1
- Kosher salt, 2½ teaspoons, divided
- Lacinato kale, 4 leaves (tough stems removed and leaves torn into bite-size pieces)
- Small radishes, 2 (thinly shaved with a vegetable peeler or a mandoline)
- Small carrots, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)
- Small celery stalk with leaves, 2 (stalk thinly sliced and the leaves left whole)
- Feta cheese, 4 ounces (crumbled; about ½ cup)
- Fresh tarragon sprigs, 3 (leaves removed and finely chopped)
- Fresh lemon juice, 2 tablespoons
- Extra-virgin olive oil, 6 tablespoons
- Freshly ground black pepper, ¼ teaspoon
- Small red beets, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)
Directions
- To a medium saucepan, add the: Farro Vegetable broth or water Bring to a boil over medium-high heat, then reduce the heat to medium-low and stir in the: Dried bay leaf 2 teaspoons kosher salt Simmer until the farro is tender, about 20 minutes. Transfer the farro to a fine-mesh sieve to drain off any excess water, then turn it out into a medium bowl. Remove the bay leaf and discard.
- To the cooked farro, use a wooden spoon to stir in the: Torn kale Shaved radishes Shaved carrots Sliced celery Celery leaves Crumbled feta cheese Chopped tarragon Lemon juice Extra-virgin olive oil Stir in the: Remaining ½ teaspoon kosher salt Freshly ground black pepper Then gently fold in the: Shaved beets Serve.