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| Farro Spring Salad with Simple Roasted Chicken |
There’s no better way to highlight the spring harvest then a fresh salad. This salad is full of carrot, asparagus, herbs, lemon and farro, or wheat berry, to give it a little more body. Farro is a whole grain so its a great source of fiber and complex carbohydrates. Serve this at your Easter brunch or lunch as a hearty, nutrient-dense side dish! The best part is that its best served cold so you can make it a day or two in advance.
Farro Spring Salad (Serves 6-8)
- 1 cup raw farro*
- 5 cups water
- 2 carrots
- 1 small bunch asparagus, or 8 large asparagus
- 1/4 teaspoon salt
- 1/4 of onion
- 1/4 cup halved cherry tomato
- 4 Tablespoons mint, chopped
- 4 Tablespoons parsley, chopped
- 4 Tablespoons lemon juice + zest of 1 lemon
- 4 Tablespoons extra virgin olive oil
- 1/8 teaspoon freshly cracked pepper
- 3 Tablespoons feta crumbles (optional)
1. Bring 5 cups water to a boil in a medium saucepan, then add farro and salt. Bring back to a boil then simmer 30 minutes. Let the farro sit for 5 minutes or until tender. Drain in a colander. Then, place farro in a salad bowl serving dish.
2. Peel the tough ends of the asparagus and trim the stems. Using a mandolin or vegetable peel, peel ribbons and set aside. Do the same for the carrots. Slice the onion thinly and place in cold water (to tone down onion-y flavor).
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| Onions in cold water |
