FARRO SALAD
And what would "Recipe for Success" be without a recipe! A great transition from summer into falls is this Farro Salad with Roasted Mushrooms & Asparagus. The recipe is attached. Give it a try and let me know what you think!
Farro Salad with Mushrooms & Asparagus
Ingredients
• 1 cup farro
• 2 cups water
• 1 lb. mushrooms (chanterelles if they are in season)
• 2 tablespoons butter
• 2-3 cloves chopped garlic
• 1 bunch asparagus – cut into 1 inch pieces (discarding tough ends)
• 2-3 green onions, diced
• 1⁄2 cup finely chopped parmesan cheese
• Juice of 1 lemon – divided
• Olive Oil
Directions
1. Thoroughly rinse and drain farro
2. Add farro to 2 cups water with a generous pinch of salt & bring to a boil
3. Reduce to simmer, cover and cook for 20 minutes or until most of water is evaporated
4. Remove from heat, leave covered and let set for 10 minutes
5. If any liquid remains – drain off, remove cover and let cool
6. Clean and chop mushrooms (I use chanterelles whenever available, but if not, criminis work just as well)
7. Melt butter with a splash of olive oil over medium heat, add chopped mushrooms and let cook for 2-3 minutes without stirring. Add garlic & salt, stir and cook until browned and slightly crisp. Set aside on plate.
8. Using same pan as mushrooms, add a splash of olive oil and saute asparagus for 1-2 minutes or until it turns bright green. Add a splash of water and juice of 1⁄2 lemon and cook for another 1-2 minutes until cooked, but still crisp.
9. Once farro is cooled, add mushrooms, asparagus, and green onions and mix well.
10. Parmesan cheese should be chopped, not shredded as you want to get little salty nuggets of cheese in this salad. Add cheese.
11. Dress with olive oil, juice of 1⁄2 lemon and salt & pepper to taste.
12. Be sure to use a coarse salt such as fleur de sel for the best results.
Enjoy!
