Spring and summer time meals are all about optimizing convenience. Minimal time prepping and cooking, maximum time enjoying the outdoors - Aperol Spritz or Rosé in hand. Grain salads are always my go-to vehicle for utilizing seasonal produce and making a meal earlier in the day (i.e. nap time) and enjoying it for dinner or lunch the next day. This grain salad formula is adaptable to what you have on hand or what you can snag at the greenmarket. If you can’t find or want asparagus or peas, try string beans, radish, grilled zucchini, fresh or oven roasted tomatoes or even corn. The options are yours! If you are gluten-free swap in brown rice in place of the farro and if you are dairy-free, consider kite hill ricotta as a vegan cheese alternative.
Spring Farro Salad
Serves 4-6
1 bunch asparagus, cut into 1 inch pieces
1/2 cup shelled peas
1 cup farro
3 cups baby arugula
1/2 cup sheep’s milk feta
1/4 cup mint leaves, torn
dressing
Juice of 1 lemon (1 tbsp)
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp white balsamic vinegar
2 tbsps chives, chopped
Salt and pepper
Fill a medium pot with 4 cups water and bring to a boil. Add the peas and asparagus and blanch for 60 seconds to 2 minutes. Taste to test for doneness. Using a slotted spoon, remove vegetables and immediately submerge them into an ice bath to arrest the cooking process. Drain and set aside.
Bring the water back to a boil (you want 3 cups of water in the pot - add a little more if it looks significantly lower). Add the farro and cook for 30 minutes or until al dente. Drain and let cool.
For the dressing, whisk together the lemon juice, olive oil, vinegars, chives, and a pinch salt and pepper.
Combine the farro, peas, asparagus, and arugula in a large bowl, drizzle in the dressing, and fold together. Crumble in the feta and gently toss. Top with fresh mint. Enjoy!