SPRING FARRO WITH ASPARAGUS, SNAP PEAS AND RADISHES

By Pam Fullenweider
https://www.fullymediterranean.com
@fullymediterranean

Published in the TML Magazine Issue 10, 2020

Ingredients

Serves: 4

Salad:

  • 1 cup farro, uncooked
  • Low sodium vegetable broth
  • 1 bunch asparagus, trimmed, cut into 2“ pieces
  • 8 oz snap peas
  • 1 bunch radishes, thinly sliced Lemon Vinaigrette:
  • 1⁄3 cup olive oil
  • Juice and zest of one lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • Pepper to taste
  • Garnish:
  • Crumbled feta
  • 1⁄2 cup chopped fresh parsley and mint Lemon zest
Instructions
  1. Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
  2. Bring a medium pot of water to boil, blanch asparagus pieces and snap peas for 1-2 minutes. Place in a water bath to cool and drain.
  3. Make the vinaigrette: in a small mason jar add olive oil, lemon juice, Dijon mustard, salt and pepper. Cover and shake until combined.
  4. Add asparagus, snap peas, and radishes to farro. Toss with 1⁄2 of the vinaigrette. Add more vinaigrette as needed to coat and adjust seasonings. Garnish with feta, herbs and lemon zest.

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