Farro Salad with Asparagus, Radishes, and Parmesan
Central Italy’s popular grain is worthy of a place at your table.
Keywords
- Side Dishes
- Vegetables
- Grains
- Easter
- Salads
- Main Courses
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Cooking tools:
- Saucepan
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Mixing bowl
- Whisk
- Colander
- Wooden spoon
- Cutting board
- Chef's knife
- Grater
- Baking sheet
- Spoon
- Tongs
- Serving bowl
Ingredients
- 1½ cups pearled farro
- 2 tablespoons plus ⅓ cup extra-virgin olive oil, divided
- 1 teaspoon table salt, divided, plus salt for cooking farro
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 garlic clove, minced
- 3 tablespoons lemon juice
- 3 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon pepper
- 12 ounces asparagus, sliced thin on bias
- 1⁄4 cup chopped fresh mint
- 3 tablespoons chopped fresh dill
- 5 radishes trimmed, halved, and sliced thin
- 3 ounces (3 cups) baby arugula
- 2 ounces Parmesan cheese, shaved with vegetable peeler, divided
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