Emily Hansford of Miller Union | Farro Salad

Make a grain salad loaded with spring vegetables
31 Ratings
100% would make again

"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.

Farro Salad with Spring Vegetables and Feta

Recipe adapted from Emily Hansford, Miller Union, Atlanta, GA

Yield: 2 servings (plus leftovers)

Cook Time: 20 minutes


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)


1. 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.

2. 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


#Grains #Salad
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