Farro Salad

 
plate.png

Yield: 6 People

009-knife.png

Work: 35 Minutes

 
001-alarm-clock.png

Total: 50 Minutes

 

How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Pan melt 2 Tbsp butter and sauté Asparagus and Carrots until golden and tender, approximately 3-5 Minutes.

  • Add Farro, Summer Squash, Peas, Mint, and Cheese to a Bowl. When Carrots and Asparagus are cooked, add to Bowl as well.

  • Mix all ingredients together, then season with Apple Cider Vinegar and Salt.

Bonus!

Ingredients

  • 1 Cup Cooked Farro Grain

  • 1 Large Summer Squash, sliced thin on Box Grater

  • ½ Cup Asparagus, cut into 2” pieces

  • 2 Medium Carrots, peeled and rounds sliced on Box Grater

  • ½ Cup Peas in Pods, cut on bias ½” piece

  • ½ Cup Cheese, shaved

  • 2 Tbsp Butter

  • ¼ Cup Apple Cider Vinegar

  • 4 Sprigs Mint, stemmed and chopped

  • Salt

Tools

  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Spoon

  • Box Grater

  • Airtight Container

Storage

  • Airtight Container in a Refrigerator for up to 5 days.


 
 

Questions about this recipe? Ask Chef Pierson!