Wow, two farro recipes in as many days. Not very adventurous of me, I’ll admit. Typical, though; I tend to get into “moods ruts” in my cooking, becoming obsessed with a particular ingredient and eating it for days on end until my interest wanes.
In farro’s case, though, this isn’t all that surprising. One of those grains that’s often added cold and pre-cooked to a dish, farro is perfect for making in advance and keeping in the fridge. So whenever I’m in a farro mood, I usually boil up a couple cups of it to use in recipes like this.
I made this salad the day before we flew to New York, thinking that we’d eat it for lunch the next day before we left for the airport. It was so good, though, that we ate the whole bowl for dinner, right there and then. Oh, well- in theory it makes a lovely lunch. If you can hold out.
Andrew, who doesn’t much like salads or asparagus (or goat’s cheese or lemon, come to think of it) loved this. Its beauty, I think, is in the textures: the chewy farro grains, crispy asparagus, crunchy almonds and soft cheese complement each other so well. I just wish I could take credit for it.
Most of the recipes I post here are my own, or else tweaked enough that I feel I can take credit for them. This dish came to me almost fully-formed, via this post at The Kitchn. I think there’s still hope for a more original version, though. I imagine that this basic recipe is infinitely adaptable, and I’m already thinking of versions using different veggies, cheeses and flavourings.
Off to cook another few cups of farro, I guess.
- Farro Salad with Asparagus, Goat’s Cheese and Almonds
- (barely) adapated from The Kitchn
- serves 2 as a main, or 4 as a side or snack
- approximately 2 cups cold cooked farro
8-10 asparagus spears, blanched and cut into 1″ pieces
2 Tbs. olive oil
zest and juice of one lemon
50g soft goat’s cheese
20g raw almonds, chopped (you can also used slivered or blanched almonds, but I prefer the texture of these)
salt and pepper to taste
- 1. Mix everything but the cheese, almonds, salt and pepper in a large bowl. Refrigerate until you plan to serve, up to 24 hours but for at least 30 minutes. (This is especially important if you have just cooked the farro and/or blanched the asparagus. You want the salad to be cold when you add the cheese, so it won’t melt!)
2. About 30 minutes before you want to serve this, remove from the fridge. Sprinkle in the almonds, crumble in the goat’s cheese, and salt and pepper to taste. You may need to add a touch more olive oil, as the farro tends to soak up the liquid. Serve at room temperature, or slightly chilled.