Recipe for warm farro salad with steak and broccolini – The Boston Globe

Serves 4


2 tablespoons balsamic vinegar
Salt and pepper, to taste
2 teaspoons Dijon mustard
¼ cup olive oil

1. In a small bowl, whisk the vinegar, salt, pepper, and mustard.

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2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.


2 cups water
Salt and pepper, to taste
1 cup farro
2 handfuls (6 ounces) sugar snap peas
1 bunch broccolini, cut into 1-inch
5 radishes, thinly sliced
1 tablespoon chopped parsley
Slices from
of a flank steak
2 scallions, finely sliced

1. In a large saucepan, bring the water and a generous pinch of salt to a boil. Add the farro and let the water return to a boil. Lower the heat, and simmer gently, uncovered, for 30 minutes, or until grains are tender but still slightly chewy. If the farro has not absorbed all the liquid, drain it into a colander but do not rinse. Transfer to a bowl.

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2. Meanwhile, bring another saucepan of salted water to a boil. Add the sugar snaps and cook for 2 minutes. With a slotted spoon, transfer sugar snaps to a bowl of cold water. Add the broccolini to the boiling water and cook for 3 minutes, or until tender. Drain into a bowl of cold water. Lift the vegetables from the water and drain on paper towels.

3. Add the sugar snaps, broccolini, radishes, and parsley to the farro. Toss well. Add enough vinaigrette to dress the salad. Taste for seasoning and add salt and pepper, if you like. Top with steak and scallions.
Sally Pasley Vargas