Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette
The weather is finally turning, which means more produce is beginning to become available. This Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette is packed with delicious seasonal greens and vegetables for an unbelievable flavor. This salad feeds a ton so be sure to scale it back as you see fit.
Prep Time: 30minutes
Cook Time: 10minutes
Total Time: 40minutes
4cupsof cooked Farro
1cupof trimmed green beans
½bunch of asparagus, cut into 1" pieces
1cupof spring peas
Whisk together juice of 1 lemon, ¼ cup of white wine vinegar, 1 teaspoon of Dijon mustard, 3 tablespoons of honey, 1 tablespoon each chopped chives and thyme and 1 cup of olive oil
1cupof light brown sugar
2tablespoonsof unsalted butter
12ouncesof spring mix lettuce
6hard boiled eggs, shelled and cut in half
1bunch of cherry tomatoes
2thinly sliced radishes
2peeled, seeded and sliced avocados
micro greens for garnish
Kosher salt and fresh cracked pepper to taste
Par boil the green beans, asparagus and peas in a large pot of boiling salted water. First add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds. Rinse and chill immediately.
Next, season the vinaigrette with salt and pepper and set aside.
In a large pan over medium heat add in the brown sugar, butter and water and cook until it is boiling and becomes very thick, about 2 to 3 minutes.
Stir in the pecans and cook for another 2 to 3 minutes until the caramel sauce completely coats the pecans.
Spread the pecans out on a sheet tray lined with a rubber mat or parchment paper and cool for 10 to 15 minutes. Set aside.
To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard boiled eggs, cherry tomatoes, radishes, candied pecans, avocados and micro green and serve alongside the vinaigrette.