Farro Salad With Spring Vegetables And Feta Recipe

Make a grain salad loaded with spring vegetables

By Tasting Table Staff

"The beauty of this recipe is its versatility," says Emily Hansford, sous chef at Atlanta's Miller Union, who created a satisfying farro salad for Sous Chef Series. Hansford, who tends a vegetable garden in her spare time, loads the grain side dish with spring vegetables and dresses it simply, with lemon juice, olive oil and fresh tarragon. It's a delicious combination, but only a starting point: Swap vegetables and herbs depending on what is available and in season.

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Recipe adapted from Emily Hansford, Miller Union, Atlanta, GA

Farro Salad with Spring Vegetables and Feta

5 (31 ratings)
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Farro Salad with Spring Vegetables and Feta Recipe

servings
2
servings (plus leftovers)

Ingredients

  • Farro, 1 cup
  • Vegetable broth or water, 2 cups
  • Dried bay leaf, 1
  • Kosher salt, 2½ teaspoons, divided
  • Lacinato kale, 4 leaves (tough stems removed and leaves torn into bite-size pieces)
  • Small radishes, 2 (thinly shaved with a vegetable peeler or a mandoline)
  • Small carrots, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)
  • Small celery stalk with leaves, 2 (stalk thinly sliced and the leaves left whole)
  • Feta cheese, 4 ounces (crumbled; about ½ cup)
  • Fresh tarragon sprigs, 3 (leaves removed and finely chopped)
  • Fresh lemon juice, 2 tablespoons
  • Extra-virgin olive oil, 6 tablespoons
  • Freshly ground black pepper, ¼ teaspoon
  • Small red beets, 2 (peeled and thinly shaved with a vegetable peeler or a mandoline)

Directions

  1. To a medium saucepan, add the: Farro Vegetable broth or water Bring to a boil over medium-high heat, then reduce the heat to medium-low and stir in the: Dried bay leaf 2 teaspoons kosher salt Simmer until the farro is tender, about 20 minutes. Transfer the farro to a fine-mesh sieve to drain off any excess water, then turn it out into a medium bowl. Remove the bay leaf and discard.
  2. To the cooked farro, use a wooden spoon to stir in the: Torn kale Shaved radishes Shaved carrots Sliced celery Celery leaves Crumbled feta cheese Chopped tarragon Lemon juice Extra-virgin olive oil Stir in the: Remaining ½ teaspoon kosher salt Freshly ground black pepper Then gently fold in the: Shaved beets Serve.
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