Bright Spring Salad
A vibrant salad of nutty farro, crisp asparagus, and sugar snap peas tossed in a lemon-Dijon dressing with fresh basil and mint.
Ingredients
Salad Ingredients
- 1 cup farro
- 2.5 cups water
- 1 teaspoon salt for cooking farro
- 0.5 pound asparagus trimmed and cut on a slight angle
- 0.5 pound sugar snap peas trimmed
- 0.25 cup basil chopped
- 0.25 cup mint chopped
Dressing Ingredients
- 0.333 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt to taste
- pepper to taste
Instructions
Salad
- Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 25 minutes until tender. Remove from heat and fluff with a fork.1 cup farro, 2.5 cups water
- Bring a large pot of water to a rolling boil and season with salt. Add asparagus and cook 2 minutes, then sugar snap peas and cook 1 more minute. Transfer to an ice bath, then drain well.2.5 cups water, 1 teaspoon salt, 0.5 pound asparagus
Dressing
- In a small bowl, whisk extra virgin olive oil, lemon juice, Dijon mustard, and honey until emulsified. Season with salt and pepper.0.25 cup mint, 0.333 cup extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey
Assembly
- In a large bowl, combine cooked farro, blanched vegetables, basil, and mint. Pour dressing over and toss gently until well coated.1 teaspoon salt, 0.5 pound asparagus, 0.5 pound sugar snap peas, 0.25 cup basil, 0.25 cup mint, 0.333 cup extra virgin olive oil, 1 tablespoon lemon juice
Nutrition
Serving: 123gCalories: 231kcalCarbohydrates: 23g
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