The Scoop
Faraway Salad features roasted veggies and farro for a springtime feast.
Back when I first moved into a charming little house in Vermont, surrounded by forests and mountains, I partnered with a local chef to host a seasonal dinner for the neighbors. I meticulously planned the menu around everything fresh and green since it was the first spring evening we were all gathered together. Farro entered the scene thanks to an old Italian neighbor who loved sharing tales of his homeland over cups of strong espresso. "It’s the perfect base," he said, "a little nutty, beautifully textured." I keep a stash of it now, always ready for those hearty salads that celebrate simple, good ingredients.
For that gathering, I embraced asparagus and Broccolini, roasted till just charred, adding layers of flavor to the dish. A squeeze of roasted lemon at the end brought out a brightness that felt like sunshine on a rainy day. I learned then that bay leaves are not just for stews. Simmering them with grains like farro infuses a subtle depth. Finishing with a generous toss of fresh dill and chives was a nod to the vibrant greens that surrounded our Vermont abode. Everyone gathered around the long wooden table, bathed in the golden-hour light, plates piled high, each bite more satisfying than the last. It's funny how something as simple as a salad can bring so much warmth and community.
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
- Preheat the oven to 400 degrees F.
- Line one or two large baking sheets with parchment paper.
- 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.
- 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.
- Transfer the saucepan from the heat and allow the farro to cool slightly.
- Transfer the farro to a large bowl.
- Remove and discard the bay leaves.
- Toss the asparagus, the Broccolini, and the radishes with 2 tablespoons of the olive oil and 1 teaspoon of the salt.
- Spread the vegetable mixture in an even, single layer on the prepared baking sheets.
- Nestle the lemon halves between the vegetables, cut-side up.
- Roast the vegetables until the radishes are fork-tender and the broccolini is slightly charred, about 15 minutes.
- Add the roasted vegetable mixture to the farro.
- Mix the remaining olive oil, the remaining salt, the juice from the roasted lemon halves, the mustard, and the water, whisking to combine.
- Drizzle the vegetable-farro mixture with the dressing.
- Top with the dill and the chives and toss lightly to combine.
- Serve.
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