Warm Farro Salad With Asparagus, Peas, and Feta Recipe
Ingredients (13)
- 6 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
- Pinch dried red chili flakes, or more as desired
- Kosher salt and freshly ground black pepper
- 1 cup farro
- 1 quart homemade vegetable stock or low-sodium vegetable broth
- 1 cup fresh or frozen peas
- 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- ¼ cup slivered almonds
- 4 scallions thinly sliced, white and light green parts only
- 1/2 cup crumbled feta
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1 oz. Ketel One Vodka
- 1 oz. Pomegranate Juice
- 0.75 oz. Blanc Vermouth
- 0.75 oz. Dry Vermouth
- Dried Apple Garnish
- Pomegranate Seed Garnish
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