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Artichoke, Farro & Millet Salad


Artichoke, Farro & Millet Salad


Juicy snap peas, fresh English peas, tender asparagus, creamy artichoke hearts, whole grains, and a handful of aromatics in a bright, tangy vinaigrette — this salad captures all the flavors of the Ojai Valley, and it looks and tastes just like spring. The farro and millet have a chewy texture that’s delightful, and they absorb a lot of the vinaigrette, so they taste wonderful.

This is one of those salads that you can make for any meal. At brunch, it’s lovely served with a couple of poached eggs and a sweet baked good. It’s perfect all by itself at lunch, but a nice lemony grilled salmon fillet pairs beautifully with the dressing in the salad. And it’s a similar story at dinner, where the salad is happy to play side dish to everything from steaks to tofu and veggie kabobs.

Our tip: We thought this salad was brilliant on day two, so we’d recommend making it on Sunday and packing it for lunches — it’ll get you through the midday slump in style!


Servings: 4



1 ½ cups farro
5 ¼ cups vegetable stock
¾ cup millet
1 15-oz can of artichoke hearts
½ bunch asparagus, cut in thin rounds
1 large handful snap peas, thinly sliced
½ bulb fennel, thinly sliced
1 cup fresh English peas (blanched al dente in salted water)
½ bunch fresh Italian parsley, chopped fine
½ bunch dill, chopped fine
3 green onions, thinly sliced
½ cup extra-virgin olive oil, plus 2 Tbsp
¼ cup sherry vinegar
2 Tbsp Dijon mustard
Salt and pepper, to taste



To make the farro: In a large pot, combine the farro with 3 ¾ cups of the vegetable stock and bring it to a boil over medium-high heat. Cover the pot, reduce the heat to medium-low, and simmer for 30 minutes, or until tender. Drain off any excess water, if needed.

To make the millet: In a separate pot, toast the millet over medium heat until it’s golden brown and fragrant, about 4 to 5 minutes, stirring occasionally.

Add 1 ½ cups of the vegetable stock and stir. Bring the millet to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the millet is cooked and has absorbed all of the liquid.

While the grains are cooking, prep your vegetables and make the vinaigrette for the salad.

For the vinaigrette: In a small bowl, whisk together the vinegar, olive oil, and Dijon mustard.

In a large bowl, combine the warm grains, toss with half the vinaigrette. Add the vegetables and toss again. Taste and add the remaining vinaigrette, if desired. Season with salt and pepper.


Recipe source: Edible Ojai & Ventura County

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