Arugula and Farro Salad with Asparagus and Prosciutto
This vibrant Arugula and Farro Salad with Asparagus and Prosciutto is a culinary delight that combines nutty farro, peppery arugula, tender asparagus, and savory prosciutto into a refreshing dish. Each bite bursts with flavor, making it perfect for picnics, casual dinners, or special occasions. With its gorgeous presentation and delicious taste, this salad will impress your guests while being easy enough for novice cooks to master.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup semi-pearled farro
- 4 cups fresh arugula
- 1 bunch asparagus (about 1 lb)
- 4 oz thinly sliced prosciutto
- Juice of 1 lemon (about 2 tbsp)
- ¼ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the farro: Rinse farro under cold water. In a saucepan, combine farro with 3 cups of water or broth. Bring to a boil, then simmer for 25-30 minutes until tender yet chewy.
- Prepare the asparagus: Trim and chop the asparagus into bite-sized pieces. Steam for 4-5 minutes until bright green but still crisp.
- Combine ingredients: In a large bowl, mix cooked farro, steamed asparagus, arugula, and prosciutto gently.
- Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until combined. Adjust seasoning as needed.
- Add cheese & serve: Fold in freshly grated Parmesan cheese before serving. Enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
Keywords: Customize by swapping farro for quinoa or adding cherry tomatoes for sweetness. Store leftovers in an airtight container for up to three days; keep dressing separate until serving.