Easy to prepare and studded with colourful vegetables, this healthy salad is hearty enough for a summer main course. The slightly chewy farro has a delightful nutty flavour, enhanced by the light vinaigrette. It travels well for picnic season, too!
For the vinaigrette
- 7.5 ml or 1 ½ tsp Dijon mustard
- 30 ml 2 tbsp fresh lemon juice (one lemon)
- 15 ml or tbsp white wine vinegar
- ½ tsp fine sea salt
- 80 ml or 1/3 c good quality olive oil
- Freshly ground black pepper
For the salad
- 240 g or 1 c farro, rinsed
- 300 g or ¾ lb fresh asparagus, trimmed
- 150 g or 1 pint grape or cherry tomatoes, halved
- 85 g or ¾ c walnuts, chopped
- 120 g or ¾ c dried cherries
- 12 g or ¼ c fresh chives, chopped
- 2 c fresh mesclun greens or Boston Lettuce
Make the vinaigrette
- Add all the ingredients to a small container with a tight lid. Shake until thoroughly emulsified.
Make the salad
- In a medium pot over high heat, bring 4 c of salted water to a brisk boil. Stir in the rinsed farro and return to a boil. Reduce the heat to medium; cook the farro, stirring occasionally, until it is tender but al dente (20–30 minutes). Drain and allow to cool.
- Bring a skillet filled with lightly salted water to a boil. Add the asparagus and simmer until tender (2-3 minutes). Drain and immediately plunge into an ice bath to stop the cooking. Once cold, drain the asparagus and pat dry before chopping into 1” pieces.
- In a medium bowl, gently toss the cooked farro, asparagus, walnuts, dried cherries and chives.
- Just before serving, plate the greens and top with a scoop of the farro mixture. Drizzle with vinaigrette to taste.
Salad adapted from Duncan, Allrecipes.com
Dressing adapted from Julia Child