Melon, Farro and Radish Salad with Fresh Mint and Dill

Name: Melon, Farro and Radish Salad with Fresh Mint and Dill
Yield: 4 servings
Ingredients: 3/4 teaspoon fine sea salt, divided, plus more for salting the water; 1/4-cup +; 2 tablespoons farro; 5 radishes, trimmed, cut into thin rounds.; 1/2-cup thinly sliced onion; 4 teaspoons red wine vinegar; 2 tablespoons fresh lemon juice; 4 cups loosely packed arugula; 2 cups balled or cubed melon, any variety; 1/2-cup coarsely chopped mint; 1/2-cup coarsely chopped dill; 1 tablespoon ground sumac You could also add your green beans, raw and snapped in half to this salad

Serves 4

Recipe from: The Melon , by Amy Goldman

greens herbs melon radishes tender greens

Method

1
Bring a medium saucepan of salted water to a boil. Add farro and cook until al dente (15 - 30 minutes). Strain through a sieve and then spread on a large plate. Let cool completely. Meanwhile, submerge your radishes in a small bowl of water and set aside.
2
In a second small bowl, stir together the onion, vinegar, and 1/4 teaspoon salt. Let stand at least 10 minutes. Drain and pat the radishes dry.
3
Whisk the lemon juice and olive oil into a bowl with the onion mixture. In a large salad bowl, gently toss together the farro, radishes, arugula, melon, mint, dill, sumac, 1/2 teaspoon salt and onion dressing.

From the farm's kitchen

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