Been reading much about farro lately?
It’s one of those densely nutritious ancient grains that we should be eating more of. Maybe that’s why I loved learning about this bright, summery, market-sourced salad at Haven’s Kitchen‘s Salad Class a few weeks ago.
This easy recipe includes crisp, colorful ingredients from your summer market. Fava beans and sugar snap peas are easy to clean and manage, while radishes lend that crisp sharpness and happy jolt of fuchsia.
Farro has an ancient history and there are lots of ways to use it. To learn more, check out Jane Lear‘s article here.
Thank you Chef Ashton Keefe, head instructor at Haven’s Kitchen, NYC, for this tasty recipe. To learn more about the All Kinds Of Salad class and other offerings at Haven’s Kitchen, read my post here.
Let me know about any variations you make to this easy recipe. I would love to know YOUR twist on it.
Thank you Ashton Keefe, Haven's Kitchen, for this recipe.
- 1 lb. of farro
- Olive oil, more for dressing
- 1 quart veggie stock
- 2 bunches radishes, sliced on a mandolin
- 1 lb. sugar snap peas, cut on a bias
- 1 lb. fava beans, shucked, blanched and skins removed
- 1 lemon, juiced
- 1-2 tablespoon chili relish
- Clothbound Cabot cheddar
- Add 1-2 tablespoons olive oil in a large pan.
- Add farro and “toast” for a minute or two until brown.
- Add stock and bring to a boil. Cook until al dente.
- Add radishes, sugar snaps, favas, lemon juice, chili, and additional olive oil (about ½ cup).
- Garnish with cheese (or not).
This recipe is vegan or dairy, depending on your ingredient choices. Either way, it is simple and delicious.