This is an easy recipe for vegan artichoke, fennel and farro salad with lemon vinaigrette. It’s super tasty for lunch, a light meal, or as a side dish. Enjoy it right after mixing it together or after it’s chilled in the refrigerator.
A few things…
- ・Dried tarragon can be really strong, so start with ¼ teaspoon and see how it goes. If you want even more flavor, add a little more.
- ・If you aren’t eating this artichoke fennel farro salad right away and store it in the refrigerator, it will need the flavors refreshed. Before serving, taste it, and then, add a little more lemon juice or salt.
- ・For a variation, use marinated grilled artichoke hearts. Or serve this over a bed of spinach leaves. You can also top the salad with a little bit of vegan parmesan, if it suits you.
Enjoy! And check out more UVK recipes, like Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette, Artichoke Potato Salad, Farro Salad with Roasted Root Vegetables, Roasted Garlic Spinach Artichoke Dip, or Lemon Artichoke Asparagus Soup 💚
Artichoke, Fennel and Farro Salad with Lemon Vinaigrette
1 cup farro
2 ¼ cups broth (fake chicken or vegetable)
2 shallots, finely chopped
2 garlic cloves, chopped
¼ cup olive oil
¼ – ½ tsp dried tarragon
2 Tbsp chopped fresh flat leaf parsley
2 Tbsp lemon juice
½ tsp dijon mustard
½ tsp+ salt
1 cup halved artichoke hearts (I used a 10.5 ounce jar of artichoke hearts packed in water)
1 cup bite-size pieces of fennel bulb (white part only)
Black pepper, to taste
1. First, you’ll cook the farro for the salad. In a medium saucepan, add farro and broth. Bring to a boil. Then, cover with a lid and turn down to a simmer. Simmer for 25-30 minutes or until the farro is soft enough to eat. Then, remove from the stove, remove lid, stir with a big spoon, and allow it to cool down.
2. While the farro is boiling, you can get started on the salad’s lemon vinaigrette dressing. In a skillet, add the shallot, garlic and olive oil with a dash of salt over high heat. When it starts to sizzle (like the photo above), stir it around constantly for 20 seconds. Don’t allow it to brown or burn. Then, remove it from heat.
3. Add the shallots-garlic-olive oil to a large mixing bowl. Then, add the dried tarragon, parsley, lemon juice, dijon mustard, ½ tsp salt and some black pepper. Whisk together until everything is thoroughly combined.
4. Add the cooked farro to the bowl, and stir until it’s well-coated with the lemon vinaigrette salad dressing. Then, gingerly stir in the artichoke hearts and fennel bulb. Taste, and adjust the flavor, if needed (more lemon juice? more salt?). Serve.
