Farro Salad with Strawberries, Peas and Brown Butter Vinaigrette
Author: 
Recipe type: Sides, Salads
Serves: 4 servings
 
Ingredients
  • For the Vinaigrette:
  • 4 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil (or water)
  • For the Salad:
  • 2 cups cooked farro
  • 1 cup chopped strawberries
  • 1 cup green peas (preferably fresh)
  • ½ cup crumbled feta cheese
  • 1 tablespoon hazelnuts, chopped and toasted
  • 2-3 sprigs fresh mint, torn
  • Pinch of salt & freshly ground pepper
Instructions
  1. To make the vinaigrette: Place the butter in a pan set over medium heat; as an aside this process will be easier if you use a light-colored pan so that you can actually see the butter browning. Melt the butter and keep an eye on it as it cooks. It will pop as the water cooks out, and begin to brown after about 2-3 minutes. Stir the butter once the brown bits start to form on the bottom of the pan. Remove the pan from the stove and let it sit for another minute or so, so that the residual heat continues to brown the butter. The butter should smell nutty and be flecked with brown bits, but not burned.
  2. Once browned, pour the butter into a food processor and add the vinegar. Pulse. Slowly stream in the olive oil (or water) and pulse a few more times. Set aside.
  3. To make the salad: Place the farro, strawberries, and peas in a large mixing bowl. Gently toss with most of the vinaigrette (about ¾ of it). Serve with the feta, hazelnuts, and mint sprinkled over the top. Finish with the remaining vinaigrette, and salt & pepper to taste.
Recipe by JJBegonia at https://jjbegonia.com/farro-salad-with-strawberries-peas-and-brown-butter-vinaigrette/