Several months ago I had the Farro Salad at Park and Grove, a local restaurant and I couldn’t stop thinking about it! It was filled with three different types of bean, feta and a cider vinaigrette and it was so delicious! I decided to attempt to recreate it at home. If you have the chance definitely stop by Park and Grove and try theirs it is incredible. This calls for three different types of beans- butterbeans, pink eyed peas and haricots verts. I used canned butter beans and found pink eyed peas at our Farmer’s Market. I think you could easily sub black eyed peas if you want or even chick peas would work. The tangy feta with the 3 beans, nutty farro and cider vinaigrette make for a really lovely salad. Enjoy!
P A R K + G R O V E F A R R O S A L A D
1 cup dried farro
2 carrots diced
2 stalks of celery diced
1/2 white onion diced
2 garlic cloves
1 bay leaf
1/2 teaspoon oregano
1 tablespoon apple cider vinegar
1 cup Butterbeans
1 cup pink eyed peas
1 cup haricots verts
6 oz crumbled feta
C I D E R D R E S S I N G
3/4 cup olive oil
1/2 cup apple cider vinegar
2 garlic cloves
1 small shallot diced
salt and pepper
Place all in a blender and blend
In a large pot ( the same one you will cook farro in ) add one tablespoon olive oil and sauté the carrot, onion, celery and 2 minced garlic cloves about 5 minutes. Add in 1 cup dried farro, 2 cups water, 1 tablespoon apple cider vinegar, 1 bay leave, and 1/2 teaspoon oregano. Bring to a boil and then cover and simmer about 30 minutes until water is dissolved. Remove from heat and season with salt and pepper.
Boil Haricots Verts for 5 minutes, then immediately add to an ice bath to halt cooking. Once cooled slice into 1 inch pieces.
Drain butterbeans and pink eyed peas. If using dried beans vs canned cook until tender
Add cooled farro into a large bowl, add butterbeans, pink eyed peas, haricots verts, and feta. Stir all together. Then pour blended cider vinaigrette over the top!
Season with more salt and pepper as needed. I like this served room temperature!