My Favorite Meal of the Week – Farro, Asparagus, and Mint Salad

This week I wanted to share one of my new favorite meals with you. It’s from a cookbook my grandmother gave Dave this summer. All of the different flavors in this salad are really what make it great. Plus it’s pretty easy to make!

Recipe adapted from the Salad for Dinner cookbook.

Ingredients (serves 4):
2 cups uncooked farro (I bought a small bag at Trader Joe’s and just cooked the entire thing)
Salt
1 pound fresh asparagus
1 clove of garlic, diced
2 tablespoons of red wine vinegar (can also do whatever other vinegar you happen to have)
1/2 cup of extra-virgin olive oil
1 cup of chopped white onion
1/2 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/2 bag of arugula

1. Cook the farro based on the instructions on your package of farro. Once done and drained, place in a large bowl.

2. While the farro is cooking, boil a large pot of water seasoned with a good amount of salt. While the water is heating, prepare your asparagus by cutting off the bottom rough bit (about an inch depending on size).  Once the water is boiling, drop the asparagus in and cook for 3-5 minutes, until soft and tender. Once done, drain the spears and place them on a cutting board. Cut them into 1/2 inch – 3/4 inch pieces. Add to the bowl of the cooked farro. You can also now add the onion, parsley, and mint to this bowl.

3. Now you need to prepare the vinaigrette. Combine garlic, vinegar, and pinch of salt in a bowl. Let it sit for 5-10 minutes. Add the oil and mix well. Taste and add more salt or vinegar if necessary. Finally, toss the vinaigrette with all of the ingredients in the bowl and mix well.

4. Get out 4 bowls. Place a handful of arugula in each bowl and then spoon the salad on top. Enjoy! It lasts well for 1-2 days if you want to use your leftovers for lunch.

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