Farro Salad with Asparagus and Parmesan

Directions

1. Soak farro in a large bowl of water for at least 12 hours. Drain.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
3. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

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Reviews (21)

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27

D.A.M.

May. 5, 2011

"This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine...." See more"

17

crabbie

Dec. 15, 2010

"Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!..." See more"

16

Joyce Poe

Jul. 22, 2010

"I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black beans for ..." See moremore protein, and that worked, as well. Great recipe!"