Spring Garden Vegetable Farro Salad
Nutty, chewy farro is a fabulous base for this colourfully enticing dish. With crisp radish and fennel and tossed with a honey and grainy mustard dressing, it’s perfect as a make-ahead salad, so feel free to assemble the day before and cover and refrigerate until ready to serve.
Best Health magazine, May 2015; Photo by Yvonne Duivenvoorden
| Servings | Cook Time |
| 8Servings | 40Minutes |
| Servings |
| 8Servings |
| Cook Time |
| 40Minutes |
Ingredients
- 1½ cups farro rinsed and drained
- ¼ tsp sea salt
- 1½ cups fennel diced
- 1 cup cherry or grape tomatoes halved
- 6 radishes cut into small wedges
- 2 green onions thinly sliced
- ½ cup pitted Kalamata olives halved
- 1/3 cup toasted and chopped walnuts
- ¼ cup Parmigiano-Reggiano cheese grated (optional)
- Honey Mustard Vinaigrette
- ¼ cup olive oil
- 3 tbsp white wine vinegar
- 4 tsp grainy mustard
- 2 tsp liquid honey
- Fresh ground pepper to taste
Servings: Servings
Units:
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Ingredients
Servings: Servings
Units:
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Instructions
- In a medium saucepan, combine farro with 4½ cups (1.125 L) cold water and ¼ tsp (1 mL) salt (or to taste); bring to boil over high heat. Reduce heat, cover and simmer over medium-low heat until farro is tender, 30 to 35 minutes. Drain and rinse with cold water until farro is cool; drain well.
- Honey Mustard Vinaigrette: Meanwhile, in a large bowl, whisk olive oil, vinegar, mustard and honey; whisk in additional sea salt and pepper, to taste. Add farro, fennel, tomatoes, radishes, green onions and olives; toss to coat.
- Transfer to a serving bowl; sprinkle with walnuts. Sprinkle with cheese, if desired.
Recipe Notes
Per each of 8 servings: 273 calories, 7 g protein, 12 g fat (1 g saturated fat), 34 g carbohydrates, 7 g fibre, 0 mg cholesterol, 186 mg sodium
