Farro salad with asparagus and Parmesan

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    Farro salad with asparagus and Parmesan

    Farro salad with asparagus and Parmesan

    (88)
    1hr15min


    1 person made this

    About this recipe: The nutty flavour of farro grains balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. It's a lovely salad for picnics.

    Ingredients
    Serves: 12 

    • 375g farro
    • 350g fresh asparagus, trimmed
    • 150g red and yellow cherry tomatoes, halved
    • 100g chopped walnuts
    • 100g dried cranberries, or to taste
    • 30g chopped fresh parsley
    • 15g chopped fresh chives
    • 60ml balsamic vinaigrette, or to taste
    • 80g grated Parmesan cheese, divided

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Soak farro in a large bowl of water for at least 12 hours. Drain.
    2. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the drained farro and return to the boil. Reduce heat to medium; cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
    3. Bring a large pot of lightly salted water to the boil. Add the asparagus; cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
    4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle in about 3/4 of the Parmesan cheese; toss well. Top with the remaining Parmesan cheese. Serve at room temperature.
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    Reviews & ratings
    Average global rating:
    (88)

    Reviews in English (87)

    by
    41

    Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!  -  13 Dec 2010  (Review from Allrecipes US | Canada)

    by
    39

    This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.  -  05 May 2011  (Review from Allrecipes US | Canada)

    by
    29

    I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black beans for more protein, and that worked, as well. Great recipe!  -  21 Jul 2010  (Review from Allrecipes US | Canada)

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