Meyer Lemon Scented Farro and Asparagus Salad
If you have roughly 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be a great dairy free and lacto ovo vegetarian recipe to try.
- Servings: 6
- Total cooking time:
Ingredients:
- 2 cups cooked farro
- 1 cup frozen organic peas
- MEYER LEMON VINAGIRETTE
- 1/4 cup meyer lemon juice
- 1 bunch asparagus
- 2 tablespoons olive oil
- 2 shallots, sliced
- 1 cup sliced crimini mushrooms
- 2 teaspoons herbs de provence
- Salt and pepper
- 1/4 cup chopped macadamia nuts
- 2 tablespoons citrus champagne vinegar (or white wine vinegar)
- 2 tablespoons vegetable stock
- 1 small garlic clove, grated on a microplane
- 1/2 tablespoon honey
Instructions:
- Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
- Drain farro and peas.
- Add in the lemon zest and juice and toss.
- Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
- Add to bowl of farro and peas.
- On medium heat, heat 1 tablespoon olive oil In a large saut pan.
- Add in sliced shallots and cook until soft.
- Add sliced crimini mushrooms and saut until browned and soft.
- Add to bowl with rest of salad.
- Whisk together vinaigrette ingredients.
- Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.
