Photo: Caitln Bensel
Active Time
30 Mins
Total Time
50 Mins
Yield
Serves 5 (serving size: about 1 cup)

This dish is all about clean flavors and distinct textures. Farro provides satisfying chew, while the raw shaved veggies soften slightly in the vinaigrette to become perfectly crisp-tender. To blanch the peas, cook in boiling water for 1 minute or until crisp-tender, then dunk in an ice bath for 1 minute to stop the cooking. A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.

How to Make It

Step 1

Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender. Place farro in a strainer; drain well.

Step 2

Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine. Top evenly with cheese and parsley.