Arugula and Farro Salad with Asparagus and Prosciutto
Photographer: Iain Bagwell, Food Stylist: Erin Merhar, Prop Stylist: Mindi Shapiro
Use a peppery, top-quality olive oil to bring out the best in this spring salad, created by Jeanne Kelly, author of Salad For Dinner (2012). Buy really fresh asparagus and radishes, from a farmers’ market if possible—that too will make a difference.
How to Make It
1
Cook farro according to package directions. Whisk lemon juice, 1/2 tsp. salt, and the oil in a small bowl.
2
Drain farro well, put in a large, shallow bowl, and stir in 2 tbsp. lemon vinaigrette. Chill until cool.
3
Trim tough bottom ends of asparagus spears. Slice off top 1 1/2 in. of spears, halve lengthwise, and reserve. Thinly slice rest of spears on the diagonal. Add sliced asparagus, radishes, green onions, shredded Parmigiano Reggiano, and 1/3 cup plus 2 tbsp. vinaigrette to farro and mix well.
4
In a large bowl, gently toss arugula with 2 tbsp. vinaigrette and a pinch of salt. Divide among 4 wide bowls. Tear prosciutto into strips and loosely toss with arugula. Top with farro mixture, then almonds, asparagus tips, and coarsely cracked pepper. Serve with remain ing vinaigrette on the side.
Ingredients
1 cup pearled farro (aka farro perlato)*
6 tbsp lemon juice
½ tsp fine sea salt
½ cup extra-virgin olive oil
¾ lb asparagus spears
8 radishes, thinly sliced
3 green onions, thinly sliced
½ cup coarsely shredded Parmigiano-Reggiano cheese
4 ½ oz arugula
3 oz thinly sliced prosciutto
¼ cup toasted sliced almonds
Coarsely cracked pepper
Directions
1
Cook farro according to package directions. Whisk lemon juice, 1/2 tsp. salt, and the oil in a small bowl.
2
Drain farro well, put in a large, shallow bowl, and stir in 2 tbsp. lemon vinaigrette. Chill until cool.
3
Trim tough bottom ends of asparagus spears. Slice off top 1 1/2 in. of spears, halve lengthwise, and reserve. Thinly slice rest of spears on the diagonal. Add sliced asparagus, radishes, green onions, shredded Parmigiano Reggiano, and 1/3 cup plus 2 tbsp. vinaigrette to farro and mix well.
4
In a large bowl, gently toss arugula with 2 tbsp. vinaigrette and a pinch of salt. Divide among 4 wide bowls. Tear prosciutto into strips and loosely toss with arugula. Top with farro mixture, then almonds, asparagus tips, and coarsely cracked pepper. Serve with remain ing vinaigrette on the side.
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