Farro salad with cherry tomatoes, rocket, asparagus, Taggiasca olives and shavings of Grana Padano
Ingredients250 g pearled farro
150 g Grana Padano PDO over 16 months
1 bunch asparagus
1 bunch rocket
250 g cherry tomatoes
100 g Taggiasca olives
3 tablespoons extra virgin olive oil
PreparationBoil the farro in plenty of salted water, drain and rinse under cold water to cool. Transfer to a bowl and dress with extra virgin olive oil, mix well.
Wash and trim the asparagus, steam for 5 minutes. Slice into rounds, reserving a few whole asparagus tips.
Add the asparagus to the bowl along with the quartered cherry tomatoes, the Taggiasca olives, the rocket and the Grana Padano cut into chunks, mix well and season with salt and pepper.
Serve the farro salad cold, topped with grated Grana Padano.