Salade de printemps

Next we hear from Maple Trout Lilli who writes:

Here’s a recipe I found online for a delicious, bold take on asparagus.   It’s hearty enough for a light dinner and the crisp, sweet caramelized scallions are delicious paired with the asparagus.  Bon appétit.

SPRING SALAD

  • ¼ cup farro or any grain really
  • 2 ½ teaspoons soy sauce
  • 2 teaspoons lime juice
  • 1 small garlic clove, grated on a Microplane or minced
  •  Sea salt and black pepper, to taste
  • 3 tablespoons extra-virgin olive oil, more as needed
  • 1 bunch asparagus (1 pound), woody ends trimmed
  • 1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
  • 3 ounces (3 cups) salad greens, such as baby arugula
  •  Pecorino or mild cheddar

PREPARATION

  1. Bring a small pot of heavily salted water to a boil, stir in farro, cover, and simmer until al dente, 20 to 30 minutes.
  2. Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  3. Drain farro and stir immediately into dressing while still warm.
  4. Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.

-MTL

 

 

 

 

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