About
You don't have to go far away to find a great salad! You just need this Faraway Salad! Tender, flavorful, fluffy farro makes up the base, with garden-fresh asparagus, sharp Broccolini®, and sweet radishes roasted together to give the vegetable component an extra burst of flavor! It's herbaceous, hearty, and pretty easy to put together. Your taste buds are going on a trip faraway with this Faraway Salad!
Ingredients
- For the farro:
- 1 cup farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
- For the salad:
- 1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
- 1 bunch Broccolini, chopped into 2-inch pieces
- 1 bunch red radishes, greens removed, halved
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 lemon, halved
- 1 tablespoon stoneground mustard
- 1 tablespoon water
- 1/4 cup fresh dill, chopped
- 2 tablespoons chives, chopped
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line one or two large baking sheets with parchment paper.
Step 3 -Bring the farro, the vegetable stock, 2 teaspoons of the salt, and the bay leaves to a boil in a medium saucepan over high heat.
Step 4 -Reduce the heat to low and let the mixture simmer until the farro is tender and has absorbed all of the stock, about 30 minutes.
Step 5 -Transfer the saucepan from the heat and allow the farro to cool slightly.
Step 6 -Transfer the farro to a large bowl.
Step 7 -Remove and discard the bay leaves.
Step 8 -Toss the asparagus, the Broccolini, and the radishes with 2 tablespoons of the olive oil and 1 teaspoon of the salt.
Step 9 -Spread the vegetable mixture in an even, single layer on the prepared baking sheets.
Step 10 -Nestle the lemon halves between the vegetables, cut-side up.
Step 11 -Roast the vegetables until the radishes are fork-tender and the broccolini is slightly charred, about 15 minutes.
Step 12 -Add the roasted vegetable mixture to the farro.
Step 13 -Mix the remaining olive oil, the remaining salt, the juice from the roasted lemon halves, the mustard, and the water, whisking to combine.
Step 14 -Drizzle the vegetable-farro mixture with the dressing.
Step 15 -Top with the dill and the chives and toss lightly to combine.
Step 16 -Serve.
