Toasted farro and asparagus salad from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (page 53) by Food52 Editors

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Notes about this recipe

  • bching on May 08, 2022

    Very good. I used boursin in place of the feta and will stick with the variation when I make this again--next week!

  • cespitler on May 16, 2021

    Fantastic. An online version adds a few more ingredients and that is what I followed. Would be great for a Spring party/gathering. Just right the next day with an over-easy fried egg on top.

  • julesamomof2 on July 03, 2019

    This made a nice make-ahead lunch and tasted great cold, straight from the fridge. Not sure I loved the tarragon in there even after I drastically reduced the amount. Will definitely make again.

  • e_ballad on October 24, 2018

    Delicious & simple. A perfect spring salad.

  • bwhip on April 10, 2018

    Great salad. Light, yet substantial, with a lovely mix of flavors from the tarragon, lemon, and feta. Cutting the asparagus into little “coins” made for nice bites with the chewy farro.

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