Name: Farro Salad with Asparagus, Radishes, and Parmesan
Total time: 1 h 30 min
Ingredients: 1½ cups pearled farro; 2 tablespoons plus ⅓ cup extra-virgin olive oil , divided; 1 teaspoon table salt , divided, plus salt for cooking farro; 2 sprigs fresh thyme; 1 bay leaf; 1 garlic clove , minced; 3 tablespoons lemon juice; 3 tablespoons minced shallot; 1 teaspoon Dijon mustard; 1⁄2 teaspoon pepper; 12 ounces asparagus , sliced thin on bias; 1⁄4 cup chopped fresh mint; 3 tablespoons chopped fresh dill; 5 radishes trimmed, halved, and sliced thin; 3 ounces (3 cups) baby arugula; 2 ounces Parmesan cheese , shaved with vegetable peeler, divided

Farro Salad with Asparagus, Radishes, and Parmesan

By Amanda Luchtel

Published on February 21, 2022

Time

1 hour, plus 30 minutes cooling

Yield

Serves 6 to 8

Farro Salad with Asparagus, Radishes, and Parmesan

Ingredients

1½ cups pearled farro 2 tablespoons plus ⅓ cup extra-virgin olive oil, divided1 teaspoon table salt, divided, plus salt for cooking farro2 sprigs fresh thyme 1 bay leaf 1 garlic clove, minced3 tablespoons lemon juice 3 tablespoons minced shallot 1 teaspoon Dijon mustard 1⁄2 teaspoon pepper 12 ounces asparagus, sliced thin on bias1⁄4 cup chopped fresh mint 3 tablespoons chopped fresh dill 5 radishes trimmed, halved, and sliced thin3 ounces (3 cups) baby arugula 2 ounces Parmesan cheese, shaved with vegetable peeler, divided

Before You Begin

We developed this recipe using Bob’s Red Mill Organic Farro. You can also use whole-grain or semipearled farro here if you can find it, but note that the cooking time will be on the longer side of the range given. To use whole-grain farro, soak it for at least 8 hours or up to 12 hours and drain it thoroughly before starting with step 1. Do not use quick-cooking farro here. To cut the cooling time in step 3 in half, you can spread the farro over a rimmed baking sheet. This recipe was inspired by the Spring Salad with Asparagus Coins, Kamut, and Lemon Vinaigrette in Simply Ancient Grains (2015) by Maria Speck.

Instructions

Combine farro and 1 tablespoon oil in large saucepan. Cook over medium-high heat, stirring frequently, until farro is fragrant and just starting to darken in color, about 6 minutes.

Add 2 quarts water, 1 tablespoon salt, thyme sprigs, and bay leaf. Bring to boil over high heat. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Drain well. Discard thyme sprigs and bay leaf.

Return farro to saucepan. Stir in garlic, 1/4 teaspoon salt, and 1 tablespoon oil. Let farro cool completely, about 30 minutes.

Whisk lemon juice, shallot, mustard, pepper, 1/2 teaspoon salt, and remaining 1/3 cup oil together in large bowl. Add asparagus, mint, and dill. Let sit for 10 minutes. Add radishes, farro, and remaining 1/4 teaspoon salt and toss until thoroughly combined. Fold in arugula and half of Parmesan. Season with salt and pepper to taste. Sprinkle with remaining Parmesan. Serve.