Farro Salad with Spring Vegetables and Feta Recipe | Tasting Table
Prep Time:
Cook Time:
20 minutes
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.