Description
A vibrant and hearty Spring Farro Salad combining nutty farro with roasted asparagus, broccolini, and radishes, dressed in a zesty lemon mustard vinaigrette, garnished with fresh dill and chives. Perfect as a light lunch or side dish celebrating fresh spring produce.
Ingredients
Scale
Grains and 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
Dressing and Garnish
- 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, 2 teaspoons kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat to low and simmer the farro for 30 minutes or until tender and all the stock is absorbed.
- Cool the Farro: Remove the saucepan from heat and let the farro cool in the pot. Remove and discard the bay leaves. Transfer the farro to a large mixing bowl.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon kosher salt. Spread them evenly in a single layer on one or two parchment-lined baking sheets. Place the lemon halves cut side up among the vegetables on the pan.
- Roast Vegetables: Roast the vegetables in the preheated oven for 15 minutes, or until the radishes are fork-tender and the broccolini is slightly charred.
- Combine Vegetables and Farro: Remove the roasted vegetables and lemon from the oven, then add the vegetables to the bowl with the farro.
- Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, stoneground mustard, juice from the roasted lemon halves, remaining 1 teaspoon kosher salt, and 1 tablespoon of water until fully combined.
- Dress and Garnish Salad: Drizzle the dressing over the farro and roasted vegetables. Add the chopped dill and chives, then gently toss everything to combine. Serve immediately or chill in the refrigerator before serving.
Notes
- Use whole grain or pearled farro according to preference; cooking times may vary slightly.
- Roasting the lemon softens it and intensifies the lemon juice flavor for the dressing.
- For a vegan version, ensure mustard and stock used are plant-based.
- Salad can be served warm or chilled; refrigerate for up to 2 days.
- Adjust salt to taste depending on the saltiness of your vegetable stock.
