Farro Salad with Mushrooms, Asparagus and Spring Greens

Winner of "Best Plate" Flavors 2013 at the Palm Beach Equestrian Center


  • 12 oz. Farro
  •   5 cups salted water
  •   1 bunch of asparagus, sliced into 1/2 inch pieces
  • Small pint mushrooms (any type)
  • 2 stalks celery
  • 2 carrots
  • 1 medium onion
  • 2 – 3 cloves garlic

•   2 cups chopped fresh spring greens (watercress, arugula)

•   1/2 cup chopped fresh basil

•   1/2 cup finely chopped Italian parsley

  •   1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • Salt and pepper
  • Dress with Mushroom and Sage oil from “Olive you More” Store (optional) 


  1. Cook farro in a pot of boiling salted water until tender, about 25-30 minutes. Drain, and rinse in colander under cold water.
  2. Saute in this order; onions, carrots, celery, asparagus, mushrooms and garlic
  3. Combine farro with sauted veggies.
  4. Add greens, oil and vinegar.
  5. Season with salt and pepper, dress with oil
  6. Garnish with shaved ricotta salata cheese  (optional) 

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