Farro Salad by food4serotonin

A bright, satisfying grain salad layered with seasonal greens, tender-crisp vegetables, and a zesty “fake pesto” dressing. Nutty farro is cooked in chicken broth for extra depth, then tossed with lightly blanched asparagus, broccolini, green peas, snap peas, and broad beans. Finished with a generous handful of arugula or spring mix and coated in a creamy cashew-based pesto dressing with parmesan and lemon. Great warm or cold.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the Farro

Step 2

In a medium pot, combine farro and chicken broth. Bring to a boil, then reduce to a simmer and cook uncovered until tender, about 25–30 minutes. Drain any excess liquid and let cool slightly.

Step 3

2. Blanch the Veggies

Step 4

Bring a large pot of salted water to a boil. Prepare an ice bath.

Step 5

• Blanch asparagus, broccolini, peas, snap peas, and broad beans separately for 1–2 minutes each until bright and crisp-tender.

Step 6

• Immediately transfer each batch to the ice bath to stop cooking. Drain and pat dry.

Step 7

3. Make the Dressing

Step 8

In a blender or food processor, combine kale, soaked cashews, parmesan, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust with more oil or water for a pourable consistency.

Step 9

4. Assemble the Salad

Step 10

In a large mixing bowl, toss the cooked farro with all the blanched vegetables and arugula or spring mix. Add the dressing and mix well until everything is coated. Taste and adjust seasoning.

Step 11

5. Serve

Step 12

Serve chilled or at room temperature. This salad holds up well in the fridge for a few days and is even better after the flavors have melded.