Fennel and Asparagus Grain Salad

Name: Fennel and Asparagus Grain Salad
Yield: 4 servings
Ingredients: salad; ½ pound asparagus; 1 small shallot (thinly shaved); 2 oz thinly shaved fennel – about 1/4 to 1/2 cup; 1 cup uncooked farro, Kamut, barley, wheat berries, quinoa, or your grain of choice; ¼ cup minced fresh flat-leaf parsley; ¼ teaspoon salt; ¼ teaspoon black pepper lettuce or spinach (optional) roasted garlic lemon dressing; ¼ cup olive oil; 3 tablespoons lemon juice; 4 to 5 cloves roasted garlic or 1-2 stalks of green garlic (raw or cooked, less if raw); 1 teaspoon honey (optional); ½ teaspoon grainy mustard; ¼ teaspoon black pepper Salt (to taste)

Serves 4

Adapted from Erin Alderson

asparagus fennel lettuce tender greens

Method

NOTE: the raw vegetables are fairly crunchy. If you’re looking for a little less chew, try roasting the vegetables together at 400˚F for 15 minutes or so- just until the asparagus is tender. You can roast the fennel longer if you want it more cooked.

1
Thinly slice the asparagus on the bias, as thin as you can- about ⅛” or 1/16” slices. Place in a bowl along with the thinly shaved shallots and fennel.
2
Make the dressing next. Combine all the ingredients in a blender and puree until smooth. Taste and adjust salt/pepper as desired. Pour over the asparagus and toss until well combined. Let sit while grain cooks.
3
Once the grain is done, add to the bowl with the asparagus. Add in the fresh parsley and salt/pepper as desired.
4
Serve while the grain is still warm. Or, let cool completely and toss with greens, like lettuce or spinach.

From the farm's kitchen

View the original recipe