Spring Pea Asparagus Salad (Printable Version)
Tender peas and asparagus meet hearty grains in a zesty lemon-herb tossed salad.
# What You'll Need:
→ Grains
01 - 1 cup farro (or barley/quinoa for gluten-free option)
02 - 2 cups water
03 - 1/2 tsp kosher salt
→ Vegetables
04 - 1 cup fresh or frozen peas
05 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
06 - 1/2 cup thinly sliced radishes
07 - 2 cups baby arugula or spinach leaves
→ Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, minced
13 - 1 tbsp chopped fresh dill or parsley
14 - Salt and freshly ground black pepper, to taste
→ Toppings
15 - 1/4 cup crumbled feta cheese (optional)
16 - 2 tbsp toasted pine nuts or sliced almonds
# How To Make:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until tender. Drain and let cool.
02 - Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes, then add peas and cook for 1 minute more. Drain and immediately transfer vegetables to a bowl of ice water to stop cooking. Drain again and set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, dill, salt, and pepper.
04 - In a large bowl, combine cooled farro, blanched asparagus, peas, radishes, and arugula. Drizzle with dressing and toss gently to coat.
05 - Transfer salad to a serving platter or bowl. Sprinkle with feta and pine nuts. Serve immediately or chill for up to 4 hours.
# Expert Advice:
01 -
- The blanching trick keeps vegetables impossibly bright and crisp, never mushy
- Farro adds this incredible chewy backbone that makes salads feel substantial
- You can make it ahead and it actually tastes better after the flavors mingle
02 -
- Cooling the farro completely before mixing is crucial, otherwise the heat will wilt your delicate arugula and make the dressing separate
- The ice water bath after blanching is not optional, it is what keeps your vegetables that impossibly bright spring green color
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly, until golden and fragrant, then immediately remove from the hot pan so they dont burn
- Make double the dressing and keep it in a jar in the fridge, it is fantastic on simple green salads too