Australian Wagyu Filet & Farro Summer Salad

australian wagyu and farro summer salad

We’re all for a tossed-together fridge salad in a pinch, but when you're hosting girls’ night, lounging in your robe with a glass of wine, or just romanticizing your Tuesday lunch, this Wagyu + Farro salad is the moment.

Featuring buttery, melt-in-your-mouth CHS Wagyu Australian Filet, nutty Marsh Hen Mill Farro, and a creamy kefir herb dressing that tastes like summer in a jar, this recipe brings hot girl aesthetic with rich girl flavor.

This salad is anything but basic. It’s crunchy, luxe, fresh, and casually impressive. Perfect for those "I cook but effortlessly" vibes.

Serves: 2–4
Time: ~35 minutes

Ingredients

For the Salad:

  • 1 CHS Wagyu Australian Filet (approx. 6–8 oz)
  • 3/4 cup Marsh Hen Mill Farro (uncooked)
  • 1 1/2 cups water or broth (for cooking farro)
  • 1/2 bulb fennel, shaved thin (save fronds for garnish)
  • 3–4 radishes, very thinly sliced
  • 1/2 cucumber, shaved or ribboned
  • 4–5 stalks asparagus, shaved into ribbons
  • Pinch of flaky salt
  • Freshly cracked black pepper
  • Optional garnish: fennel fronds or fresh mint

For the Kefir Herb Dressing:

  • 1 ripe avocado
  • 1/2 cup plain kefir (adjust to thin as desired)
  • 1 small shallot, roughly chopped
  • 1 small clove garlic (or half if sensitive)
  • 2 tbsp fresh chives
  • 2 tbsp fresh basil
  • 1 tbsp fresh dill (or 1 tsp dried)
  • 1/2 tsp onion powder
  • 1 tbsp lemon juice or apple cider vinegar
  • Salt and black pepper, to taste
  • Optional: 1–2 tsp olive oil for added richness

Instructions

Cook the Farro

  • Rinse farro under cool water.
  • Bring 1.5 cups of water or broth with a pinch of salt to a boil.
  • Add farro, reduce to simmer, and cook for 25–30 minutes until chewy-tender.
  • Drain, spread on a tray, and chill.

Cook the Filet (stovetop)

  • Let your filet sit out for 30 minutes to come to room temp, this helps it cook evenly and develop that signature crust.
  • Pat dry and season with flaky salt and freshly cracked pepper.
  • Heat a cast iron or heavy-bottomed pan over medium-high heat.
  • Add a drizzle of cooking oil or wagyu tallow.
  • Sear for 3–4 minutes per side for medium-rare. 
  • Optional: Add a knob of butter and baste with smashed garlic.
  • Let rest for at least 5 minutes, then slice thinly against the grain.

Make the Kefir Herb Dressing

  • Roughly chop shallot and herbs.
  • Blend all dressing ingredients until creamy and smooth.
  • Adjust seasoning, lemon juice, or kefir for preferred flavor and consistency.
  • Chill for 30 minutes to let flavors meld (optional, but worth it).

Assemble the Salad

  • Toss cooled farro with shaved veggies and a generous drizzle of dressing.
  • Plate on a large platter or shallow bowl.
  • Layer sliced CHS Wagyu filet on top.
  • Garnish with fennel fronds or fresh mint.
  • Optional: finish with a sprinkle of flaky salt.

And last but certainly not least, pair with your favorite glass of wine. Enjoy!

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