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Art: Mary Nelen© |
Farro, Bacon and Asparagus Salad
6
strips bacon (local from Chestnut Farm or Wells Tavern)
1C
farro (local from the Pioneer Valley Grain people)
1/2 C
celery, chopped fine
1
C onion, sliced fine
1T
red pepper flakes
10
spears asparagus, tips intact, cut into 1” pieces (see map)
rhubarb
jucice (from stewed rhubarb sweetened with honey)
peppercorn
juice (peppercorns in jar with vinegar)
Brown
farro for 3 minutes, add 1-3/4 water and pinch salt
Cook
for 20 to 30 minutes on simmer and remove from heat to cool.
Fry
bacon slowly, remove grease, when cooked, transfer to drain on paper bag.
Sautee
red pepper flakes in bacon fat for one to two minutes then add asparagus,
celery and onion.
Cook
vegetables for 15 minutes on low.
When
farro is finished, drain and return to pan. When it has cooled, add the
vegetable mixture and bacon. By now the onions should be nicely carmelized
Top
with grated cheese, if desired and serve in large warm bowls.