Farro Salad with Lemon, Asparagus, Walnuts & Goat Cheese
Chef Anne Cornell
Serves 6 - 8 people

This salad can be changed up an unlimited number of ways. Start with good quality farro and then have fun with substitutions:  toasted pine nuts or cashews for the walnuts, other summer veggies like thinly sliced zucchini or sweet peppers for the asparagus, shavings of St. George for the goat cheese, olive or avocado oil for the walnut oil, orange juice & zest instead of or in addition to the lemon. Taste, taste and taste again as you add each item. Make it your own!

1 pound      farro 
1 qt            water
1 Tbsp         salt
1 pound       asparagus
                  olive oil
1 cup          sliced toasted walnuts
4 ounces     soft goat cheese, like Pennyroyal Lychee, chilled and crumbled
3                lemons (Meyer or Eureka):  2 zested and juiced, 1 cut in half lengthwise and thinly sliced
1 stalk         green garlic, minced
1 Tbsp         honey
1/4 cup       olive oil, divided
1 Tbsp         walnut oil
                  salt and pepper

Bring the water and salt to a boil in a large saucepan and add farro. Turn to medium heat and keep cooking and stirring occasionally until the grain is al dente (about 40 minutes). Drain off any excess water. Transfer to a sheet pan to cool completely. Can be done 1 - 2 days in advance and stored in an airtight container in the refrigerator until ready to make the salad.

Snap off the woody ends of the asparagus and slice each spear thinly on the bias.

Heat one tablespoon of olive oil over medium heat in a sauté pan and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add to the grains and toss.

Add the toasted walnuts, goat cheese, sliced lemons, and lemon zest.

In a separate small bowl, combine the lemon juice, minced green garlic, and honey with both of the oils. Pour over salad and toss. Season with salt and pepper to taste. Enjoy!

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