Mushroom and asparagus farro salad
Recipe from Elena Faita
Ingredients
6 Portions
You could serve it warm, or make ahead and serve it at room temperature the next day, and put shredded chicken on top.
3 tablespoons olive oil
200 gr mushroom porcini sliced or mushroom Paris
1 glove of garlic
1 large fennel thinly sliced
300 gr asparagus trimmed and cut into 2’’ pieces
700 gr farro cooked (300 gr uncooked)
50 gr butter melted
1 tablespoon lemon zest
2 tablespoons lemon juice
4 sliced scallions
100 gr toasted sliced almonds
50gr parmesan (shaved)
2 tablespoon chopped fennel fronds or 2 tablespoon of fresh chopped parsley
Method
Heat in a 28 cm sauteuse Granit 2 tablespoons of olive oil over medium-high heat, add mushroom and cook until browned and liquid has evaporated, about 6 minutes. Seasoning with salt and pepper.
Add garlic and cook for 1 minute, transfer to plate.
In the same pan, add 1 tablespoon of oil, add sliced fennel and asparagus. Cook until just tender, about 6 minutes. Seasoning with salt and pepper. Transfer to plate.
Cook you farro according to package, seasoning with salt and pepper.
Drain and place in a large bowl, stir in melted butter, lemon zest and lemon juice. Mix well.
Top evenly with mushroom mixture, fennel, asparagus, salt, scallions and almonds.
Sprinkle with parmesan shave and fennel fronds or parsley.
Enjoy.
*You can cook the spelled the day before and put it in the fridge. When you are ready to make the salad, take the spelled out for room temperature or microwave in 1-2 minutes. Then follow the steps by incorporating the melted butter and the rest of the ingredients.
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