Fall is on its way, and with the change of leaves comes a new recipe inspired by autumn’s bounty. This month, we’re presenting Terroir at The Porch’s Seasonal Farro Salad with sugar snap peas, carrots, onions, and farro. Dress this delicious salad with olive oil, red wine vinegar, and a touch of salt. The flavor of this salad pairs perfectly with a roasted butternut squash soup or vegetarian chili.
Get your free printable Seasonal Farro Salad recipe here. Snap a photo of your creation using this tasty recipe and tag it with #shareameal on Instagram so we can see it.
Seasonal Farro Salad Recipe
- ¹⁄³ cup + 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 12 ounces farro (1 ¾ cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- ½ small red onion, thinly sliced
- 1 cup of cucumber, diced
- 1 ½ cup of blanched chilled and sliced sugar snap peas
- ¼ cup chopped fresh parsley
- In a large saucepan, heat two tablespoons of the oil. Add the yellow onion, carrot, and celery. Cover
and cook over moderately low heat until barely softened, about five minutes. Add the farro and stir
to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about ten minutes. Season with salt. Cover and simmer until the farro is al dente, about ten minutes longer. Drain the farro and discard the onion, carrot, and celery. Let cool completely. In a large bowl, whisk the remaining one-third cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, snap peas, and parsley. Season with salt and pepper, and serve.
As the weather cools down, and you find yourself tucked away indoors, why not master a new meal? Try any of these popular cookbooks showcasing original recipes by our food vendors, including People’s Pops. and Paletas by Fany Gerson of La Newyorkina.
For hours and locations of all of our vendors, see High Line Food.