Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Farro Salad with Asparagus, Tomatoes and Ricotta Salata
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- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 5 mg
- Sodium
- 438 mg
Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 5 mg
- Sodium
- 438 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
- Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.
