* Spring Grain Salad with Asparagus & Lemon
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Spring Grain Salad with Asparagus & Lemon
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1 1/2 cups farro
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1 lemon, zested and juiced
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1 pound asparagus, trimmed
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1/4 cup plus 1 teaspoon olive oil
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1 cup sliced almonds, toasted
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4 ounces soft goat cheese, chilled and crumbled
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Flaky salt and freshly ground black pepper
1.
Bring 3 cups of water to a boil in a 2-quart saucepan. Salt the
water generously. Add the farro, cover, and simmer for 15 minutes or until al
dente.
2.
Spread the farro on a large baking sheet and set aside to cool.
Zest the lemons over the farro and stir to combine.
3.
Snap off the woody ends of the asparagus and cut into 1-inch pieces.
Heat 1 teaspoon of olive oil in a large sauté over medium high heat and cook
the asparagus until just barely crisp-tender — about 2 minutes.
4.
Toss the cooled farro with the asparagus in a large bowl. Add the
sliced almonds and goat cheese.
5.
Whisk the lemon juice with 1/4 cup olive oil. Taste and adjust.
Pour over the farro salad and toss, along with salt and pepper to taste. Serves
6 as a side dish. (adapted from thekitchn)
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