Description
A delicious and vibrant spring farro salad with asparagus, peas, radish and a simple vinaigrette.
Ingredients
Units
Scale
- 3/4 lb. asparagus, trimmed, sliced into 1-inch pieces (1 bunch)
- kosher salt
- 1 cup farro (dry, rinsed)
- 5 radish, small
- 1/2 red onion, small
- 7 oz./200g snap peas, ends trimmed
- 1/3 cup extra virgin olive oil
- 1/3 cup white wine vinegar
- 1 tbsp honey
- 1/2 tsp Aleppo pepper, optional
- 3/4 tsp kosher salt
- 5 large soft medjool dates, chopped
- 150g goat cheese, crumbled
- 1/3 cup fresh mint leaves, torn and/or chiffonade
- 4 medium boiled eggs, optional (for extra protein)
Instructions
- Bring a medium pot of water to a boil. Once boiling, add the asparagus and cook for one to 1 1/2 minutes, depending on thickness of the stalks.
- Fill a large bowl with ice and add cold water. Once the asparagus is bright green and fork tender, remove using a slotted spoon and place in the ice water. Once cooled completely, drain the asparagus and set aside.
- To the boiling water, add a good pinch of salt. Pour in the farro and cook, until tender, but not mushy, about 20 to 25 minutes. Drain and set aside.
- While the farro is cooking, prep the veggies. Use a mandolin to thinly slice the radish and red onion. Alternatively, slice as thin as possible with a sharp chef’s knife. Wash the peas and pat dry. Slice the peas thinly on a bias. Set aside.
- In a VERY large salad bowl (trust me, use your biggest bowl here!), whisk together the oil, vinegar, honey, Aleppo pepper and salt.
- To the bowl with the dressing, add the radish, onion, farro, snap peas and asparagus. Toss very well to coat everything. Fold in the dates, goat cheese and mint and gently toss again. Taste and adjust, adding more salt, vinegar or oil if needed.
- Portion onto plates and top with the jammy egg (if using). Season with flaky salt. Enjoy!
Equipment
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