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Warm Farro Salad with Asparagus, Peas and Feta

by seriouseats.com | September 18, 2016
Warm Farro Salad with Asparagus, Peas and Feta

This months recipe comes from seriouseats.com

Ingredients

  • 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 chili flakes, or more as desired
  • Kosher salt and freshly ground black pepper
  • 1 cup farro
  • 1 quart homemade vegetable stock or low-sodium vegetable broth
  • 1 cup fresh or frozen 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
  • ¼ cup slivered almonds
  • 4 scallions thinly sliced, white and light green parts only
  • 1/2 cup crumbled feta

Directions

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

  2. 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. 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.

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