Farmers Market Farro

We absolutely adore a Farro salad. It’s a great side and also makes a wonderful main course, especially during the summer months. This one is packed with tons of flavor and vegetables. Wooden bowl from @back40mercantile

Lemon Herb dressing:
2 cups flat-leaf parsley leaves (stems removed)
1 cup fresh mint leaves
1 garlic clove
1/4 cup fresh lemon juice (1 large lemon)
1 tsp. kosher salt
1/2 cup olive oil
Freshly ground pepper, to taste

For the salad:
1.5 cups farro, cooked according to package directions
1/4 cup fresh mint, roughly torn
1/2 cup sugar snap peas, cut on the bias into 1/4-inch strips
1 small fennel bulb, trimmed, halved, cored and very thinly sliced lengthwise (1 cup)
1 small bunch asparagus, very thinly sliced on the bias (1 cup)
4 Radishes, thinly sliced and cut into julienned strips
2 to 3 oz. tender pea tendrils (optimal, you can also use arugula)
4 oz. Ricotta Salata cheese, grated (you can use any salty cheese)
1/2 cup salted and roasted Pistachios
2 Tablespoons lemon juice

Directions
In a blender, combine the parsley leaves, mint, garlic, the 1/4 cup lemon juice, the 1 tsp. salt and half of the olive oil. Turn the machine on low, then quickly increase the speed to high and pour in the remaining olive oil. The dressing should be thick but still pourable. If it is too thick, add more olive oil, 1 Tbs. at a time, until the desired consistency is reached.

Cook the Farro according to package directions, draining any excess water. Toss warm farro with half of the vinaigrette.

In a large bowl, combine the farro with all of the prepared vegetables, herbs, cheese, and pistachios. Season with salt and pepper, and add more dressing, olive oil and lemon juice as needed.

Serves 6