Our go-to grain bowl for Spring! Like most recipes we showcase here, this recipe is adaptable to whatever you may have in your fridge, find at the farmers market or pick up from our produce section at the shop! To me, this recipe celebrates Spring - the better your veggies are, the better the salad will be.
There’s something about farro I love… it’s chewy, nutty and cooks quickly. This salad is great on it’s own or could be served as a side with local fish, roast chicken or even with a soft boiled egg for breakfast. Farro is packed full of fiber, protein and vitamins like magnesium, zinc and even vitamin B. Zinc is essential for a healthy immune system and healing, so being freshly postpartum myself, I’m incorporating this grain into my diet often which keeps me filling full and satisfied!
You can use whatever veggies you like! If you prefer raw veggies, feel free. I like to quickly blanch mine for easier digestion. You still want to have that fresh crunch, so I just quickly blanch in boiling water for a minute or two. I used asparagus, sugar snap peas, wild arugula and shiitake mushrooms here.
I love a good salad that can hold up in the fridge. This salad gets better the next day as the blanched veggies marinade in the lemon.
What’s better than a seared, flavorful, umami mushroom?! These are shiitakes but feel free to use whatever mushroom you love. We have some gorgeous mushrooms available at our farmers markets right now. I use high heat to heat some oil and butter for a good sear. DON’T MOVE THEM AROUND! This is key. Let them get crispy for about a minute, then coat toss until fully coated in the fat. Continue to sear for another few minutes then turn down the heat and cook on low for a few minutes. I add a splash of red wine and/or a dash of vinegar. Let that cook down and almost caramelize. Season with salt and pepper and add to your salad! The warm mushrooms make it feel like more of a meal, and add great texture and flavor.
Spring is in full swing here in Carpinteria and we couldn’t be happier! This is an easy weeknight meal or lunch that celebrates the best parts of spring!
INGREDIENTS
For the Farro:
1 cup sugar snap peas
1 bunch asparagus
2 cups shiitake mushrooms
1/2 cup shaved pecorino
1 handfuls arugula and/or pea tendrils
1/4 cup toasted pistachios
add whatever fresh herbs you like!
For the dressing:
1 lemon juiced
2 teaspoons champagne vinegar
1 tablespoon dijon mustard
1/3 cup olive oil
1/2 teaspoon of chili flakes
2 gloves crushed garlic
salt and pepper to taste
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