Farro Salad with Asparagus, Tomatoes and Ricotta Salata
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 11
- Cholesterol
- 5
- Sodium
- 448
- Total: 50 min
- Active: 25 min
Ingredients
Kosher salt
2 cups farro
1/2 cup golden raisins
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)
4 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 cups grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup coarsely grated ricotta salata
Directions
- Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
- Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.