Morel, Asparagus & Wild Arugula Farro Salad with Preserved Lemon Dressing : Foodwise
This salad recipe from Maria Finn's book was made using fresh ingredients from the Ferry Plaza Farmers Market.
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Cooking tools:
- Blender
- Hand mixer
- Citrus press
- Microplane
- Peeler
- Mason jar
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Tray
- Stove
- Skillet
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 10 lemons
- 1 cup kosher salt, divided
- ¼ cup preserved lemon peels, rough chopped
- ½ cup extra virgin olive oil
- 1 cup pearled farro uncooked or 3 cups cooked
- 2 cups morel mushrooms, sliced circular
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chives
- 1/3 cup extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 bunch asparagus (thicker stalks)
- 2 cups wild baby arugula
- Preserved lemon dressing or fresh lemon juice and zest with olive oil to dress
- Shaved aged/hard cheese like Vella Jack
- Edible flowers like borage or nasturtium or chive blossoms to garnish
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