I’m a big fan of summer salads, particularly for picnic season and this year I trotted out a new one for our annual family picnic which gathers up all the relatives on my mom’s father’s side. This Farro Salad recipe was a big hit.
One of my favourite things about the picnic is the shear collection of food. And you can be pretty sure if you didn’t make or bring a family favourite, someone else did. These are all recipes I
should will feature here sooner or later. For now, I offer you something new, and really healthy. If you haven’t tried farro yet, you should. Check out my recipe from earlier this year about using farro as a replacement for pasta. You can pick up farro at Italian specialty stores.
1 cup farro
1 tablespoon butter
1 tablespoon olive oil
3 cups water
1 cup chicken or vegetable broth
1/4 cup chopped parsley
Chopped asparagus, green onion, sundried tomato (but any of your favourite combos of veges will do! Try cherry tomatoes, cucumbers, chickpeas, corn and vidalia onion for my favourite combo)
For the dressing:
1 tablespoon of honey (or more if you like sweetness)
Juice of one lime
1/4 cup olive oil
Add the butter and tablespoon of olive oil to a pot, heated to medium-high. As soon as the butter is melted, add in the farro and stir to coat. Allow the farro to toast, about 1 minute, then add the water and stock to the pot, allowing it to come to an immediate boil. Boil the farro for 25 minutes, until tender to the bite, then drain and allow to cool.
While the farro cools, prepare your vegetables. The trick is to use whatever you have handy. That means that jar of artichokes under oil can finally come out of the cupboard. The best version – well at least my favourite – is chopped cherry tomatoes, chopped cucumber, a can of chickpeas, corn, parsley and vidalia onion, it makes a great sweet and savoury salad.
In this version, I used asparagus, sundried tomatoes and green onions. Grill or pan sear the asparagus to just tender with a little bit of olive oil and salt. Allow to cool, then chop into 1/2 inch pieces. Drain the sundried tomatoes and chop into small pieces. Also prepare a few green onions, chopping them into small pieces. Finally, wash, dry and chop up the parsley.
Combine all ingredients with the cooled farro. If desired, add salt and pepper to taste. To make the dressing, combine the lime juice, honey and olive oil and mix well. Pour over the salad and toss. This salad is at it’s best when it has rested overnight, allowing the dressing to really sink in. Enjoy!