Farro Salad with Green Vegetables
Prep Time:
Cook Time:
Serves:
Serves 6 (as a starter)
Ingredients
½ lb fine haricot vert green beans, topped and tailed and cut in half | ½ lb asparagus, cut into 1 ½ inch pieces | ½ lb snow peas, topped and tailed and cut in half on the diagonal | 1 cup farro, uncooked | 4 Tablespoons finely diced shallots | 4 Tablespoons fresh lemon juice | 1 Tablespoon finely grated lemon zest | 2 teaspoons Dijon mustard | 4 Tablespoons extra virgin olive oil | ½ cup fresh chopped basil leaves | ¼ cup fresh chopped flat leaf parsley | 2 ripe avocados, diced just before serving
Preparation
1. Cook farro in boiling water until tender, about 20 minutes. | 2. Drain and rinse in cold water to cool. | 3. Cook asparagus, snow peas and green bean pieces in boiling salted water until tender but crisp, about 2-3 minutes. | 4. Drain and rinse in cold water to cool. | 5. Make vinaigrette by combining shallots, lemon juice, lemon zest and mustard. | 6. Whisk in olive oil. | 7. When ready to serve, combine vinaigrette, vegetables and farro. | 8. Toss in basil and parsley. | 9. Season with salt and pepper to taste. | 10. Top with diced avocado.