Farro Salad with Grilled Asparagus
Ingredients
The salad
-
1
cup
uncooked farro
-
1
bunch
asparagus
-
1
whole
lemon
-
½
cup
frozen edamame
-
2
tablespoons
crumbled ricotta salata or feta
-
2
teaspoons
capers
-
2
radishes
sliced raw or quick pickled
-
¼
cup
chopped pistachios
-
handful
pea shoots or micro greens
The dressing
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
white wine vinegar
-
1
teaspoon
Dijon mustard
-
1
teaspoon
fresh thyme leaves
-
¼
teaspoon
pure maple syrup
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
2
tablespoons
water
Instructions
- Cook the farro in boiling water until tender, about 15 to 25 minutes, then drain and chill.
- Whisk together the dressing ingredients in a small bowl and set aside.
- Toss the farro with half of the dressing and a pinch of salt.
- Preheat the grill to medium and drizzle asparagus and lemon halves with olive oil, salt, and pepper.
- Grill asparagus and lemon for 6 to 8 minutes until charred, flipping halfway.
- Assemble the salad by combining dressed farro, grilled asparagus, edamame, cheese, capers, radishes, pea shoots, and pistachios.
- Drizzle with more dressing and squeeze grilled lemon over the salad before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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