Asparagus, feta & farro Salad
This is my go to main dish “salad”. It is satisfying on its own.
Serve this as a side alongside a meat main or raviolli. Add them to a mezze dinner. Eat on its own.
INGREDIENTS:
A handful of asparagus spears
1 tsp of tarragon
1 cup farro (emmer)
Feta cheese (can substitute goat cheese)
2 tbsp of pine nuts
zest of 1 lemon
3 tsp of extra-virgin olive oil
1/4 tsp salt
Pepper to taste
Red pepper flakes (optional)
Cook the farro per packaging instructions. Sometimes farro is sold as emmer. Same thing.
If in a pinch you can use barley too but I like the flavor and texture of farro much better.
Chop the asparagus into 1/4-inchish rounds, keeping the tips separate about an inch and a 1/2 long.
Cook the asparagus.
Heat a bit of olive oil in the pan and add the tarragon.
Can omit tarragon if you don’t have it, the dish will still turn out good.
When you smell the tarragon arma add the tip of the asparagus first, cook for 1 minute, and add the rest of the asparagus rounds. Cook for another 1-2 minutes until cooked but not soft.
Drain the farro and add it to a bowl. Add cooked asparagus to the bowl.
Grate the rind of 1 whole lemon into the bowl. Squeeze the juice of half a lemon to the bowl with the grains.
Add 2 tsp of olive oil and mix up.
Cube your feta, add it to the salad. Add pine nuts.
Mix and taste and if you like more tangy flavors add a squeeze more lemon juice.
Eat warm or cold.
You can add a dark leafy green to this dish. I routinely use kale or arugula.
Crack black pepper over it to taste and enjoy!
This dish saves well in the fridge up to 3 days.
