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.
