Meyer Lemon Scented Farro and Asparagus Salad
eatoplan
December 2, 2024
- Cook the Farro:
- Cook the farro according to package directions. (Note: The package may recommend soaking for 8 hours, but if you’re short on time, simply cook the farro for about 30 minutes for a great result.)
- During the last few minutes of cooking, add the frozen peas to the pot. Drain the farro and peas and transfer them to a large bowl.
- Add the zest and juice of the Meyer lemon and toss to combine.
- Prepare the Asparagus:
- While the farro is cooking, cut the asparagus into 1/2-inch pieces.
- Steam the asparagus until it’s tender but still crisp, about 3-4 minutes. Add the cooked asparagus to the bowl with the farro and peas.
- Sauté the Shallots and Mushrooms:
- Heat 1 tablespoon of olive oil in a large sauté pan over medium heat.
- Add the sliced shallots and cook until soft and translucent, about 3 minutes.
- Add the sliced crimini mushrooms and sauté until browned and tender, about 5-7 minutes.
- Transfer the shallots and mushrooms to the bowl with the rest of the salad ingredients.
- Make the Vinaigrette:
- In a small bowl, whisk together the ingredients for the vinaigrette until smooth.
- Assemble the Salad:
- Serve the farro mixture in a large bowl.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Sprinkle with chopped macadamia nuts for a crunchy finish. Enjoy!
Reviews
Ingredients:
Adjust Servings
| 2cups farro cooked | |
| 1cup peas frozen, organic | |
| 2 lemon zest | |
| 3tablespoons meyer lemon juice | |
| 1bunch asparagus | |
| 1tablespoon olive oil | |
| 2 shallots sliced | |
| 1cup crimini mushrooms sliced | |
| 2teaspoons herbs de provence | |
| 6servings salt and pepper | |
| 0.25cup macadamia nuts chopped | |
| 6servings meyer lemon vinagirette | |
| 0.25cup meyer lemon juice | |
| 2tablespoons citrus champagne vinegar (or white wine vinegar) | |
| 2tablespoons vegetable stock | |
| 2tablespoons olive oil | |
| 1small garlic clove grated | |
| 0.5tablespoon honey |
Directions
1.
Cook the Farro
1. Cook the farro according to package directions. (Note: The package may recommend soaking for 8 hours, but if you're short on time, simply cook the farro for about 30 minutes for a great result.) | 2. During the last few minutes of cooking, add the frozen peas to the pot. Drain the farro and peas and transfer them to a large bowl. | 3. Add the zest and juice of the Meyer lemon and toss to combine.
Mark as complete
2.
Prepare the Asparagus
1. While the farro is cooking, cut the asparagus into 1/2-inch pieces. | 2. Steam the asparagus until it's tender but still crisp, about 3-4 minutes. Add the cooked asparagus to the bowl with the farro and peas.
Mark as complete
3.
Sauté the Shallots and Mushrooms
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. | 2. Add the sliced shallots and cook until soft and translucent, about 3 minutes. | 3. Add the sliced crimini mushrooms and sauté until browned and tender, about 5-7 minutes. | 4. Transfer the shallots and mushrooms to the bowl with the rest of the salad ingredients.
Mark as complete
4.
Make the Vinaigrette
In a small bowl, whisk together the ingredients for the vinaigrette until smooth.
Mark as complete
5.
Assemble the Salad
1. Serve the farro mixture in a large bowl. | 2. Drizzle the vinaigrette over the salad and toss gently to coat. | 3. Sprinkle with chopped macadamia nuts for a crunchy finish. Enjoy!
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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