Farro is a type of ancient grain that is popping up on menus around town.
Recipe created by Chef D
|3 sausages||Piller’s Bratwurst, sliced on the diagonal 1 cm (½”), grilled|
|500 ml (2 cups)||uncooked farro|
|45 ml (3 Tbs.)||extra virgin olive oil|
|30 ml (2 Tbs.)||lemon juice|
|30 ml (2 Tbs.)||finely chopped green onions|
|250 ml (1 cup)||cherry tomatoes, halved|
|250 ml (1 cup)||asparagus, trimmed and cut into 2.5 cm (1”) lengths, blanched if desired|
|250 ml (1 cup)||snow peas, strings removed, blanched if desired|
|250 ml (1 cup)||chopped fresh basil|
|Salt and pepper, to taste|
Cook farro according to package directions; set aside to cool. Whisk oil, lemon juice and onion together in a large bowl. Add farro, grilled Bratwurst and remaining ingredients and toss until combined; season with salt and pepper to taste. Transfer to serving bowl or 6 individual chilled salad plates and serve.