As the weather warms up I like to make lighterdishes featuring an abundance of seasonal vegetables.
Today I’m making a warm farrosalad with sauteed asparagus, peas, and goat cheese in a light herbed lemon vinaigrette.
It’s an explosion of fresh flavors that will burst in every bite.
Don’t forget to follow me on Instagram atHoneysuckleCatering and talk to me on snapchat at Honeysucklebee! First we’re going tostart by boiling our farro.
In a medium saucepan I’ll add 4 cups ofwater, 1 tsp of kosher salt, and 1 cup of dried pearled farro.
Farro is an ancient grainthat’s used in a lot of Mediterranean cooking.
It’s hearty and chewy and it has a rich,nutty flavor.
You can find Farro at any specialty store nowadays.
I’ll let it boil on mediumhigh heat for 25 minutes while I work on my other ingredients.
I’m going to move onto the dressing.
In a large bowl I’m adding in 3 tbsp ofolive oil, 1 tsp of kosher salt, and some freshly cracked black pepper.
Now i’ll addin a zest of a whole lemon, and then squeeze in about 2 tbsp of lemon juice.
The lemonjuice will brighten the salad and make it so taste so fresh! I’ll give the dressinga good mix and then I’ll take some fresh parsley and mint leaves, and chop them finely.
I’m using about 2 tbsp of each.
I’ll mix it again so the flavors can combine and thenI’ll set it aside.
Now I’ll move on to my fresh vegetables.
I’ll chop up ½ a cup of a red onion and set it aside.
Next I have some fresh asparagus.
I love asparagus but the season is so short here in California.
It starts in late Marchand it ends by mid-April.
So short! Here’s a cool trick on how to prep yourasparagus.
After washing, hold both ends of an asparagus spear and bend it.
That tough,fibrous base should snap right off.
You don’t want that part anyways because it’s toughand chewy.
Now I’ll cut the asparagus into 1 inch piecesand set aside.
Next, some frozen peas.
You are welcome to use fresh peas if it’s availablebut since I couldn’t find any at my store I’m using frozen.
It still has a crisp textureand a bright sweet flavor, so it’s good enough for me.
In a small pan, I’ll heat up 1 tbsp of oliveoil on medium high heat, then I’ll add in my red onions.
I’ll saute them for about2 minutes until they're fragrant.
Next, I’ll add in my asparagus and saute for about 3minutes, then finally I’ll add in my peas.
I’ll mix everything together and let itsaute for a few more minutes.
My Farro is just about done now, so I’m going to drainit.
Now, to combine everything together! I’lladd the farro to my bowl with the dressing, then add in my sauteed vegetables.
Then alayer of fresh arugula leaves, so that it gives that peppery salad taste, and finally,the creme de la creme – goat cheese.
I’m using small chunks of this herbed goat cheesethat will give the salad a creamy, salty texture.
I’ll give the salad a toss to distributeall the ingredients, and voila! This dish is so versatile, you can make adjustto make it your own.
You can pair it with some grilled chicken or steak or even makeit vegan by leaving out the cheese.
I love making this on a weeknight because it’ssuper easy and fast! I just add a fried egg to it, and it’s a complete meal.
The flavorsare fresh and the vegetables still have a crunch to it.
The farro is still warm andthe melted cheese just coats every bite.
It’s so good! You guys have to try this.
Let meknow what you think by commenting below and hanks for watching.
I’ll see you guys nexttime! Bye!.