Recipes Salad:

Moby’s Farro Vegetable Salad

Chef Gary King
Moby’s Farro Vegetable Salad


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.
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