Recipe: Farro Salad with Pixie Tangerines, Purple Asparagus, Spring Onions, Black Olives, & Sheep’s Milk Cheese

Farro salad

from Mario Hernandez of The Order of The Fat Tongue


2 cups of fully cooked farro
6 tangerines, peeled and sliced thin into disks
1 bunch of oven roasted asparagus, sliced thin
3 oven roasted spring onion, slice thin
1/4 cup of cured black olives, de-seeded and minced
Shaved sheep’s milk cheese to taste
20 whole mint leaves
Olive oil and vinegar to taste
Kosher salt and black pepper to taste


Place the ingredients in a large bowl, season and dress. Carefully mix with a rubber spatula to avoid bruising of the mint and breakage of the citrus. Taste for seasoning, correct and serve room temperature or slightly chilled.

Note: If you can’t find farro you can use pearled barley, quinoa, or brown rice. The ingredients can be change to fit the season, so in the summertime you can add peaches instead of citrus and corn instead of asparagus.

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