Meyer Lemon Scented Farro and Asparagus Salad
By: Active Foodie
Published: Thursday, March 18, 2010 - 8:51pm

Ingredients




INGREDIENTS
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 VINAGIRETTE
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

Preparation

1 PREPARATION 2 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. 3 Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard. Add to bowl of farro and peas. 4 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. 5 Whisk together vinaigrette ingredients. 6 Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

About


A bright and healthy salad, combining hearty farro with fresh asparagus and peas, tangy meyer lemons, earthy crimini mushrooms, and sweet caramelized shallots.  All tossed in a sweet and tangy meyer lemon vinaigrette and topped with crunch macadamia nuts.