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Gallery Raw Artichoke and White-Asparagus Farro Salad Credit: Romulo Yanes Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 1 1/4 cups semipearled farro 1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 cup finely chopped red onion Coarse salt and freshly ground pepper 1 pound baby artichokes 1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into 1/4-inch pieces 1/4 cup packed fresh mint leaves, sliced crosswise if large, plus more for serving 1/3 cup packed coarsely chopped fresh dill, plus more for serving 6 ounces feta
Gallery Raw Artichoke and White-Asparagus Farro Salad Credit: Romulo Yanes
Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Gallery
Raw Artichoke and White-Asparagus Farro Salad Credit: Romulo Yanes
Raw Artichoke and White-Asparagus Farro Salad
Credit: Romulo Yanes
Raw Artichoke and White-Asparagus Farro Salad
Recipe Summary prep: 50 mins total: 1 hr Servings: 8
Recipe Summary
prep: 50 mins total: 1 hr
Servings: 8
prep: 50 mins
total: 1 hr
prep:
50 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 1 1/4 cups semipearled farro 1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 cup finely chopped red onion Coarse salt and freshly ground pepper 1 pound baby artichokes 1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into 1/4-inch pieces 1/4 cup packed fresh mint leaves, sliced crosswise if large, plus more for serving 1/3 cup packed coarsely chopped fresh dill, plus more for serving 6 ounces feta
Directions
Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.
Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.
Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)
Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.
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All Reviews for Raw Artichoke and White-Asparagus Farro Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raw Artichoke and White-Asparagus Farro Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
