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Tuscan Spring Salad with Farro

URL: https://sharonpalmer.com/tuscan-spring-salad-with-steamed-asparagus-and-pine-nuts/

Ingredients

  • 1 cup uncooked farro
  • 2 cups vegetable broth
  • 1 cup water
  • 1 bunch asparagus, trimmed and chopped into 2-inch pieces
  • ¼ cup red onion, diced
  • 1 small fennel
  • ¼ cup pine nuts
  • 1 ½ tablespoons extra virgin olive oil
  • 1 lemon juice and zest
  • ¼ teaspoon black pepper

Instructions

  1. Cook farro with vegetable broth and water until tender, about 30 minutes, then drain and cool.
  2. Boil asparagus for 3-4 minutes until crisp-tender, then drain and cool.
  3. Trim and thinly slice the fennel bulb, and chop the fennel fronds.
  4. In a bowl, combine farro, asparagus, onion, fennel bulb and fronds, and pine nuts.
  5. Drizzle with olive oil, lemon juice and zest, and sprinkle with black pepper.
  6. Serve warm, at room temperature, or chilled.

Nutrition Facts (estimated)

Servings
8
Calories
174
Total fat
8g
Total carbohydrates
23g
Total protein
5g
Sodium
154mg
Cholesterol
0mg

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