Brown butter makes everything better, and this hearty farro and vegetable salad is proof.
Victor Protasio
There are so many genius things going on in this salad.
Second, toasty brown butter gets whisked into the vinaigrette to add richness and depth.
Photo:Victor Protasio
Bring this salad to the table at brunch or as a side for roasted chicken or fish.
Ingredients
Salad
3/4cupfarro
1 1/2tspkosher salt
1lbasparagus, trimmed and cut into 3-in.
Bring to a boil over high.
During last 5 minutes of cook time, stir in asparagus and peas; cover.
Transfer mixture to a large bowl to cool slightly.
Prepare the Dressing
Melt butter in a small saucepan over medium.
Cook, stirring often, until butter is just browned and smells nutty, about 5 minutes.
Remove from heat and let cool for 5 minutes.
Whisk oil into butter.
Whisk vinegar, syrup, mustard, salt, and pepper in a high-sided bowl until combined.
Slowly drizzle in butter mixture, whisking constantly, until dressing is smooth and emulsified.
Add dressing and toss to combine.
Transfer to a serving bowl.
Top with remaining pistachios, feta, and orange segments.
2,000 calories a day is used for general nutrition advice.
