Description
This vibrant Spring Salad combines nutty farro with roasted asparagus, broccolini, and radishes, tossed in a tangy lemon and mustard dressing with fresh herbs. A nutritious and flavorful dish perfect for a light lunch or side.
Ingredients
Scale
Grains & Stock
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
Vegetables
- 1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
- 1 bunch broccolini, chopped into 2-inch pieces
- 1 bunch red radishes, greens removed and halved
- 1 lemon, halved
Dressings & Seasonings
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 tablespoon stoneground mustard
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Cook the Farro: Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce heat and simmer for 30 minutes or until farro is tender and liquid is absorbed.
- Cool and Prepare Farro: Remove from heat and let the farro cool. Discard bay leaves. Transfer farro to a large mixing bowl.
- Preheat Oven: Set oven temperature to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Toss asparagus, broccolini, and radishes with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread evenly on parchment-lined baking sheets, placing lemon halves cut side up among them.
- Roast Vegetables: Roast for 15 minutes or until radishes are fork tender and broccolini shows slight charring.
- Combine Vegetables and Farro: Transfer the roasted vegetables and lemon halves into the bowl with the cooled farro.
- Make the Dressing: Whisk together remaining 1 tablespoon olive oil, stoneground mustard, juice from roasted lemon halves, remaining 1 teaspoon kosher salt, and 1 tablespoon water until smooth.
- Toss and Serve: Drizzle dressing over farro and vegetables. Add fresh dill and chives on top and toss gently to combine. Serve immediately or chill before serving.
Notes
- Roasting the lemon halves enhances the citrus flavor in the dressing.
- Farro can be cooked in advance and refrigerated to save time.
- You can substitute broccolini with broccoli or green beans if unavailable.
- Adjust salt and lemon juice to taste if preferred more tangy or savory.
- This salad can be served warm or cold, making it versatile for different occasions.
