Warm Farro and Asparagus Salad with Burrata.
Green spring vegetables and warm farro tossed with a lemony vinaigrette and topped with creamy burrata cheese. Fresh and bright, yet hearty and warming. The perfect transition salad from cool to warmer weather.
I keep seeing all of these spring salads in magazines and online and they are oh so beautiful. But … they also make me feel cold. Like brrrr cold. It’s the same feeling I get when I think about smoothies in cold weather. I love them, but they make me cold. And since we are awaiting our next … dare I say it … snow “event” this weekend, I’m not into things that make me cold. So, while I’m all for the cool spring salads soon, let’s go with the warm salads for a bit longer. At least until I can start to feel my toes again.
This nourishing salad is just the dish to celebrate spring but in a toastier way – with warm farro. Farro is probably our favorite whole grain. We make a big batch of it on the weekends and then again a few times during the week for dinners and salads. Farro is the perfect grain to mix into salads like this because it has a sturdy chewy and nutty texture. In this salad, you’ll toss warm farro with all these green springtime goodies – snappy asparagus, crisp snap peas, grassy pea shoots, oniony scallions and mint.
And then you’ll top the salad off with burrata. Burrata is one of the best things in the world. Agree? If it were up to me, we’d all be eating burrata every day. If you haven’t had burrata or don’t know what it is … go to the specialty cheese section of your local supermarket and seek it out now. Most stores have it near the mozzarella – because burrata is basically cream stuffed mozzarella. And it’s DREAMY.
Make this Warm Farro and Asparagus Salad with Burrata as a dinner side dish served alongside salmon – or your favorite protein. Or make it for an extra special weekday or weekend lunch.
Here’s how to make it:
Warm Farro and Asparagus Salad with Burrata
- 2 cups vegetable broth
- 1 cup dry farro rinsed
- 1 bunch asparagus trimmed and blanched (or raw, if preferred)
- 2 cups stringless snap peas halved
- 1 bunch scallions, trimmed and thinly sliced white and green parts
- 1/2 cup loosely packed mint leaves torn or chopped
- 1 handful pea shoots optional
- 8 oz burrata cheese two 4 oz balls
- 1/4 cup extra virgin olive oil
- 1 lemon juice and zest
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place vegetable broth in a medium saucepan and bring to a boil. Add farro, reduce heat. Simmer for 20-25 minutes until farro is tender and most of the liquid has been absorbed. Drain farro, if needed. Set aside to cool slightly.
- Whisk together all dressing ingredients.
- Place asparagus, snap peas, scallions, mint and pea shoots in a large bowl. Drizzle dressing overtop and toss veggies. Add farro and toss again.
- Place burrata atop salad. Serve.
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