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Faraway Salad

VegetarianStove-TopGastro-Pub

Time: 50 minutes

Yield: 4 servings

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About

You don't have to go far away to find a great salad! You just need this Faraway Salad! Tender, flavorful, fluffy farro makes up the base, with garden-fresh asparagus, sharp Broccolini®, and sweet radishes roasted together to give the vegetable component an extra burst of flavor! It's herbaceous, hearty, and pretty easy to put together. Your taste buds are going on a trip faraway with this Faraway Salad!

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Ingredients

  • For the farro:
  • 1 cup farro
  • 2 cups vegetable stock
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • For the salad:
  • 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, halved
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 lemon, halved
  • 1 tablespoon stoneground mustard
  • 1 tablespoon water
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons chives, chopped

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line one or two large baking sheets with parchment paper.

Step 3 -Bring the farro, the vegetable stock, 2 teaspoons of the salt, and the bay leaves to a boil in a medium saucepan over high heat.

Step 4 -Reduce the heat to low and let the mixture simmer until the farro is tender and has absorbed all of the stock, about 30 minutes.

Step 5 -Transfer the saucepan from the heat and allow the farro to cool slightly.

Step 6 -Transfer the farro to a large bowl.

Step 7 -Remove and discard the bay leaves.

Step 8 -Toss the asparagus, the Broccolini, and the radishes with 2 tablespoons of the olive oil and 1 teaspoon of the salt.

Step 9 -Spread the vegetable mixture in an even, single layer on the prepared baking sheets.

Step 10 -Nestle the lemon halves between the vegetables, cut-side up.

Step 11 -Roast the vegetables until the radishes are fork-tender and the broccolini is slightly charred, about 15 minutes.

Step 12 -Add the roasted vegetable mixture to the farro.

Step 13 -Mix the remaining olive oil, the remaining salt, the juice from the roasted lemon halves, the mustard, and the water, whisking to combine.

Step 14 -Drizzle the vegetable-farro mixture with the dressing.

Step 15 -Top with the dill and the chives and toss lightly to combine.

Step 16 -Serve.

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