This salad is amazing! Ir makes a food size batch, so I served it on a bed or arugula. This would be great for a picnic or a weeknight along with chicken or steak.
1 lb asparagus, trimmed and cut into 1-inch pieces
olive oil, for drizzling
salt and pepper
3/4 c farro
1/2 c chopped red onion
1 c chopped arugula
1 c chopped walnuts
1/4 c freshly grated pecorino cheese
1/4 c fresh orange juice
1 TBSP fresh lemon juice
1 TBSP red wine vinegar
3 TBSP olive oil
Salt and pepper
Preheat the oven to 400 degrees F.
Arrange the asparagus on a baking sheet. Spray with oil and season with salt and pepper. Toss to coat. Roast for 8 to 10 minutes until the crisp-tender.
In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook the farro about 25 to 30 minutes until tender. Drain the farro.
Meanwhile, make the vinaigrette. In a small bowl, add the orange juice, lemon juice, red wine vinegar, and olive oil. Whisk together until combined. Season with salt and pepper.
In a large serving bowl, add the farro, asparagus, red onion, walnuts, and pecorino. Pour 1/4 of the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve on a bed of arugula tosses with the dressing.
Serves 4 – 6.
This recipe is adapted from La Cucina Italiana, my favorite Italian Cooking Magazine and a great little iPad app. It comes together in less than an hour and tastes like something from a super fancy italian restaurant. You can easily double it for guests. If you’re not watching your waist you can swap heavy cream with half and half.
1 bunch of very thin asparagus, cut into 1 inch length
1/2 c farro
1/2 lb of scallops
1/4 c half and half
1/2 tsp saffron threads, crushed
1 Tsp butter
2 tsp olive oil
2 TBSP shallots, finely diced
2 TBSP dry white wine
1 1/2 TBSP chopped parsley
Steam asparagus until crisp, about 2 minutes, transfer to an ice bath. Once cooled slice asparagus into 1 inch lengths. Use 1 1/2 c of the water used to steam asparagus, pour into to medium pot and add the farro, cook over medium heat covered until all the water is absorbed, about 20 minutes.
Mix saffron with heavy cream. In a small saucepan, melt butter over medium heat and add shallot, cook for 5 minutes until softened. Add wine and cook until almost evaporated. Add cream, cook 2 minutes whisking constantly. Reduce to a simmer whisking occasionally until thickened and reduced by 1/2, about 5 minutes.
Heat olive oil in a non-stick skillet over medium-high heat. Add scallops, cook 1 minute then turn over. Add farro and asparagus, cook 1 minute more. Add salt, pepper and chopped parsley.
Spoon 1/2 the sauce onto a plate. Spoon scallops and farro onto plate. Serve.
11 WW PP.