EyeSwoon

Moby’s Farro Vegetable Salad

Chef Gary King

mobyfarrosalad_fullbleed_recipe_eyeswoon
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  • Ingredients

    • Serves 2

      • 200g cooked faro
      • 1 baby carrot sliced thin on mandolin
      • 2 tablespoons cooked fava beans
      • 2 tablespoons cooked pea
      • 2-3 stalks of cooked asparagus cut into 1” slices
      • 1 radish sliced thin on mandolin
      • 2 tablespoons chardonnay vinegar
      • 2 tablespoons extra virgin olive oil
      • 1 tablespoon chopped chives
      • Handful of arugula
      • Sea salt to taste
  • The Prep

      • Precook your farro, fava’s, asparagus, and peas, set aside.
      • Thinly slice your carrot and radish on a mandolin.
      • Vegetables can be made in advance and kept fresh and crisp in a water and ice bath.
      • To compose the salad combine your first 6 ingredients in a bowl, drizzle and toss with chardonnay vinegar and evoo.
      • Finish with a handful of arugula, chopped chives and sea salt to taste.