April 26, 2016

Farro & Spring Vegetable Salad with Lemon Vinaigrette

This dish is so good that I made it twice last weekend...in my Girls' Night Out cooking class and as a side dish for a BBQ.

Consider the recipe a guideline, not something to follow exactly. On Saturday, I used arugula, asparagus, peas, green onions, fresh radishes, dill, mint, and Parmesan cheese. On Sunday, I added spinach, peas, radishes, zucchini, tomatoes black olives, parsley, and feta to the farro. The possibilities are endless. Really.

As a side dish or main course, this salad is delicious...light but filling...and keeps well in the fridge. I took leftovers for lunch yesterday and today.

Farro & Spring Vegetable Salad with Lemon Vinaigrette

serves 4 

2 cups chicken or vegetable stock
1 cup pearled farro
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 tablespoon white wine or champagne vinegar
1/2 teaspoon freshly ground black pepper, or more to taste
1/4 cup sliced green onions or chives
2 cups spring vegetables (asparagus, peas, radishes, zucchini, etc.)
1/2 cup baby spinach, microgreens, or wild arugula
1/4 cup sliced green onions or chives
2 tablespoons snipped fresh dill (optional)
  • Combine stock and farro in a medium saucepan; bring to a boil. Reduce heat to medium-low. Cover and cook 15 to 20 minutes or just until farro is tender (it will not absorb all the water). Drain and set aside to cool completely.
  • In a large bowl, mix together the olive oil, lemon juice, lemon zest, vinegar and pepper. Add farro, vegetables, and herbs; toss gently to coat. Taste and season salad with salt, if needed. Serve at room temperature or chilled.

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