Shaved Asparagus, Broccolini and Farro Salad
I developed a taste for raw asparagus when my friend, Lynn, plucked a spear from its bed as we strolled through her abundant garden. “Try this,” she said. An explosion of flavor flooded my taste buds. I wanted to re-create that sensation and found that shaving asparagus results in a similar raw, grassy, herbal flavor. Add the shavings to any grain, such as the farro used in this dish, and you have the makings of a great salad. Farro, with its slightly chewy texture and nutty flavor, beautifully complements the light, fresh asparagus.
Shaved Asparagus, Broccolini and Farro Salad
This spring salad pairs chewy farro with shaved raw asparagus, lightly cooked broccolini, watercress, almonds and Parmesan in a bright lemon vinaigrette. It is fresh, nutty and satisfying, with a nice contrast of tender grains and crisp vegetables.
Ingredients
- ¾ cup farro, well rinsed
- ¼ cup olive oil, extra virgin, plus more as needed
- ½ pound baby broccolini, sliced lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- Zest and juice of 1 lemon
- ½ pound asparagus, thick stalks, tough stems trimmed, shaved with a vegetable peeler into thin strips
- 1 small bunch watercress, tough stems trimmed
- ¼ cup almonds, finely chopped
- 2 ounces Parmesan cheese, shaved into thin slices
Instructions
- Bring a large saucepan of salted water to a boil. Add the farro and cook until al dente, and slightly chewy in texture, about 15–25 minutes. The best way to check for doneness is to taste! Drain the farro, fluff with a fork and let cool in a bowl or spread out on a rimmed sheet pan.
- Pour a little olive oil into a medium skillet over medium heat. Add the broccolini, a pinch of salt and 4–5 grinds pepper and cook for 2–3 minutes, or until just softened.
- In a large salad bowl, whisk together ¼ cup extra virgin olive oil, the lemon zest and juice, a good pinch of salt and 6–7 grinds fresh black pepper to form an emulsion. Place salad servers over the vinaigrette. Add the cooked farro, broccolini, shaved asparagus, watercress and almonds to the bowl, placing everything on top of the utensils. When ready to serve, remove the utensils and toss ingredients and vinaigrette well to combine. Top with the shaved parmesan. Serve warm.
Notes
A lovely heartier variation of this salad is to add a poached egg onto each person’s salad. The egg is delicious when mixed in with the vegetables and farro.
Nutrition
Calories: 398kcal | Carbohydrates: 39g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 251mg | Potassium: 339mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1751IU | Vitamin C: 66mg | Calcium: 268mg | Iron: 3mg
