I am not sure what your grocery store shelves are looking like where you are at, but our’s are still stocked with plenty of veggies. I was also still able to find my good whole grains I love to use. My current favorite is Farro, which inspired this Farro Asparagus Salad. I topped it with a honey mustard dressing that was so good!
Start by cooking the farro, directions and measurements below. It is fairly simple and cooks about like brown rice. Bring water or stock to a boil, salt water, then add farro. Reduce heat to low and cook until water is absorbed.
Although it’s a whole grain, I still think of it as kind of light and fluffy. Here it is finished. I let it cool a little before assembling the salad.
I am not including instructions for making the asparagus in a recipe box below, but here is what I do. Bring about 6 cups of water to a boil. Wash asparagus. Cut off the tough end of the asparagus. I like the segments I use in the salad to be a little but longer, so mine were about 3 inches long.
Add to boiling water. Please, ignore my dirty stove. I clean it frequently, but apparently cook on it even more frequently. 🙂
I only cooked it about 3 minutes as I wanted me asparagus to still be crispy. If you like it softer, cook it longer. Drain immediately and rinse with cool water to stop the cooking process.
You can add any veggies you want to this salad. I used bell peppers and onions. It was what I had on hand.
I also couldn’t resist some cucumber ribbons, they are just so pretty!
Next assemble your salad. I like mine with plenty of farro, as you can see!
Last step is the dressing. Start with your olive oil.
I used a stone ground mustard and dijon for this recipe.
Would it be a honey mustard without the honey?
Always, a little garlic. I know mincing it yourself tastes better, but I don’t always have time for that!
Lemon juice is our acid in this dressing.
Isn’t this dressing so pretty??
Combine the 2 and you have an amazing meal…or side.
This salad is just so good, trust me, you have got to try it!!
I drizzled liberally as I love this dressing. Use as much as you want.
Are you looking for other farro recipes? I have a few others I think you will love! Another salad I love that uses the grain is this Farro and Apple Salad. Now, that was yummy! Want the farro with something a little heartier? How about farro and filet mignon? Yeah, that was really good too.
- 3 cups vegetable stock You can also use water if you prefer. I like the flavor stock gives it though. If you would rather use a chicken, fish or beef stock, those are great too.
- 1 cup pearled farro
- 1 teaspoon salt this is a variable. You can add more or less, depending on preference.
- Bring stock to a boil over medium heat. Add salt and farro. Cover and simmer on low for 25-30 minutes. Remove from heat and let it rest for 5-10 minutes, fluff with fork.Serve as desired!Leftovers can be stored in the fridge for a week to a week and half. I like to reheat with a little liquid. So, if you are microwaving, place chilled farro in a microwaveable bowl. Add 2 tablespoons of water, cover and microwave on high for for about a minute. If you don't like using microwaves or prefer the cooktop, you can use the same method there. Place farro in pan, add water, cover and simmer until heated. Now, sit back and enjoy. Look at how healthy you are!!
Honey Mustard Dressing
- 1/4 cup olive oil
- 2/3 cup honey
- 1/3 cup stone ground mustard
- 1/4 cup dijon mustard
- 2 teaspoons minced garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
- Combine all ingredients and whisk until smooth. Serve right away or store in an airtight container in the fridge for up to 5 days.Now, sit back and enjoy. You deserve it.