Description
This recipe for Tuscan Asparagus Fennel Farro Salad celebrates all of the flavors of the Tuscan countryside: fennel, onion, olive oil, lemons, pine nuts. Plus a springy addition of asparagus livens this salad right up!
Ingredients
Scale
- 1 cup uncooked farro
- 2 cups vegetable broth
- 1 cup water
- 1 bunch asparagus, trimmed, chopped into 2-inch pieces
- ¼ 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
- Place farro and broth and water in a medium pan and cover with lid. Bring to a boil and cook (according to package directions) for about 30 minutes, until tender yet a bit crunchy (not soggy). Drain off any excess liquid. Cool slightly.
- Place asparagus in a medium pot and cover with water. Bring to a boil and cook only for 3-4 minutes until crisp tender yet bright green. Remove from heat, drain off water, and cool slightly.
- Trim fennel and slice fennel thinly. Slice ¼ cup of the fennel fronds.
- Place cooked, cooled farro and asparagus, onion, fennel bulb and fronds, and pine nuts in a medium bowl and combine.
- Drizzle with olive oil, zest and juice from one lemon, and black pepper.
- Serve warm, at room temperature, or chill until serving time.
Notes
To make this recipe gluten-free, substitute a gluten-free grain for farro, such as sorghum, buckwheat, brown rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Salad
- Cuisine: Mediterranean, Tuscan, American
Nutrition
- Serving Size: 1 serving
- Calories: 174
- Sugar: 2 g
- Sodium: 154 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 5 g