A Kitchen Tool Essential: Microplane Grater
By: Sheri Wetherell
Published: April 11, 2013

I'm often asked what kitchen tools I think are a must-have. One such tool that I use on a near daily basis is a Microplane grater. This is no ordinary hand grater. No, once you use a Microplane you'll toss your old one! The razor sharp edges of this tool make grating and zesting a breeze and they're easy and comfortable to use. We use the classic soft-handle zester for just about everything, but Microplane also makes box graters, fine spice graters. coarse graters and more. Use it to zest citrus, but it's also great on hard cheeses like Parmesan and even garlic and ginger. Grate fine flakes of chocolate into a cup of coffee or cocoa. Grate chocolate or cinnamon sticks on top of desserts and ice cream. I also use it to grate nutmeg since I always lose those tiny nutmeg graters! Add this indispensable tool to your kitchen basics. They come in an assortment of fun colors, too.
Add some fresh lemon zest to this delicious light and healthy farro salad - a great spring recipe!
Meyer Lemon Scented Farro and Asparagus Salad
2 cups cooked farro
	1 cup frozen organic peas
	Zest of 2 Meyer lemons
	3 tablespoons Meyer lemon juice
	1 bunch asparagus
	1 tablespoon olive oil
	2 shallots, sliced
	1 cup sliced crimini mushrooms
	2 teaspoons herbs de Provence
	Salt and pepper
	1/4 cup chopped macadamia nuts
	Meyer Lemon Vinaigrette:
	1/4 cup Meyer lemon juice
	2 tablespoons citrus champagne vinegar (or white wine vinegar)
	2 tablespoons vegetable stock
	2 tablespoons olive oil
	1 small garlic clove, grated on a Microplane
	1/2 tablespoon honey
	Salt and pepper
Cook farro according to package directions. 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 sauté pan. Add in sliced shallots and cook until soft. Add sliced crimini mushrooms and sauté 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.
 
Editorial disclosure: Foodista received this product as part of the Sur la Table Associate's Program. The opinions stated are 100% accurate.