Warm Farro & Roasted Vegetable Salad
Serves 4 as a main dish; serves 6 as a side
Ingredients:
•1 ½ cups farro, cooked (see cooking directions below)
•½ pound fresh asparagus, trimmed and cut into 1” pieces
•2 medium-sized carrots, peeled and cubed
•½ cup red peppers, small dice
•½ cup yellow peppers, small dice
•½ cup red onions, sliced
•5 garlic cloves, peeled and quartered
•3 tablespoons extra virgin olive oil, plus 2 tablespoons for the dressing
•Salt and pepper, to taste
•1/4 cup balsamic vinegar, or to taste
•1 cup fontina cheese, shredded
•2-4 fresh basil leaves, chopped
Farro Cooking Directions:
1.Rinse and drain the farro.
2.Bring 2 cups of salted water to a boil.
3.Add farro and cook for about 15 minutes, or until the grain’s exterior becomes soft while still chewy in the middle.
4.Drain and spread out onto a baking sheet to cool.
Salad Directions:
1.Preheat oven to 400◦F.
2.Place all of the vegetables and garlic in a mixing bowl.
3.Drizzle with the olive oil, season with salt and pepper and mix to coat.
4.Spread the vegetable mixture evenly on a baking sheet and roast for about 20-25 minutes.
5.Combine the cooked farro and the warm roasted vegetables together in a mixing bowl.
6.Add the remaining 2 tablespoons olive oil, balsamic vinegar, and fontina cheese, and mix everything together.
7.Add the fresh basil and serve.
