Published in the TML Magazine Issue 10, 2020
SPRING FARRO WITH ASPARAGUS, SNAP PEAS AND RADISHES
By Pam Fullenweider
https://www.fullymediterranean.com
@fullymediterranean
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
- Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
- 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.
- Make the vinaigrette: in a small mason jar add olive oil, lemon juice, Dijon mustard, salt and pepper. Cover and shake until combined.
- 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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