This hearty salad from Real Simple combines cooked farro with asparagus, peas, feta cheese, nuts, orange segments and fresh tarragon, dressed with a tasty brown butter vinaigrette. This is a great side dish or vegetarian main course. Cook’s note: I used almonds instead of pistachios. I also boiled the asparagus and peas separately, instead of adding to the farro while it was cooking.

Avoiding Additives and Preservatives

Tre Stelle feta is additive-free. Check the pistachios and butter to make sure they don’t contain colour or preservatives. I used pure maple syrup, President’s Choice Old-Fashioned Dijon mustard and Acetaia La Bonissma balsamic vinegar, which has no added sulfites.

Farro salad with brown butter vinaigrett

Ingredients:

Salad

¾ cup (187.5 ml) farro

1 ½ tsp (7.5 ml) kosher salt

1 lb (454 g) asparagus, trimmed and cut into 3-in. (7.6-cm) pieces

1 cup (250 ml) frozen petite peas

2 oz (56 g) feta cheese, crumbled (about ½ cup/125 ml), divided

¼ cup (60 ml) salted roasted pistachios, divided

2 medium navel oranges, peeled and sliced into segments, divided

2 tbsp (30 ml) chopped fresh tarragon

Dressing

¼ cup (60 ml/½ stick) unsalted butter

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

2 tsp (10 ml) maple syrup

1 tsp (5 ml) Dijon mustard

¾ tsp (3.75 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper

Preparation:

Salad

Combine farro, salt, and 2 cups (500 ml) water in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until farro is tender and liquid is absorbed, about 30 minutes. During last 5 minutes of cook time, stir in asparagus and peas; cover. Transfer mixture to a large bowl to cool slightly.

Dressing

Melt butter in a small saucepan over medium. Cook, stirring often, until butter is just browned and smells nutty, about 5 minutes. Remove from heat and let cool for 5 minutes. Whisk oil into butter.

Whisk vinegar, syrup, mustard, salt, and pepper in a high-sided bowl until combined. Slowly drizzle in butter mixture, whisking constantly, until dressing is smooth and emulsified.

Salad

Add half of the feta, half of the pistachios, and ¾ of the orange segments to farro mixture. Add dressing and toss to combine.

Transfer to a serving bowl. Top with remaining pistachios, feta, and orange segments. Sprinkle with tarragon. Serve warm. Serves 4.

From Real Simple