Toasted Farro Salad + Fava Beans + Snap Peas + Asparagus + Feta, Meyer Lemon Vinaigrette
I stopped in the valley to pick up strawberries last Tuesday, on my way home from the bay area. I always stop at the same place, a stand run by a family that farms the land just behind. Their strawberries are the best and you must eat them within days or make jam, that's how ripe they are. They grow a few other things too, and on this day they had beautiful fava beans! I always get excited when I first see favas, the season is short so you have to buy them and eat them when you can. They also had gorgeous asparagus and some snap peas, the kind you have to string (I am so spoiled with the packaged 'stringless' variety) but I didn't care, they were so fresh and vibrant! I have been wanting to make something with farro (an ancient grain) forever so I started to put together this salad. It just screams SPRING! It is easy, tasty and beautiful and it holds up well so it would be great for a picnic...maybe Mother's Day?
2 T olive oil
2 cloves garlic, smashed
1/2 t chile flakes
1 1/2 c farro
2 t salt
6 c water
1 bay leaf
Heat the oil over medium heat in a skillet that has a lid. Add the garlic and the chile flakes and cook for 3 minutes, the garlic will begin to brown slightly. Add the farro and begin to toast it, stirring frequently for about 5 minutes. Add the water, salt and bay leaf, stir, bring to a boil, cover and simmer for about 30 minutes until done. It will still be chewy (don't cook until it pops or it will be mushy). Drain and spread out on a sheet pan to cool.
Fava Bean + Snap Pea + Asparagus + Toasted Farro Salad
2 c snap peas, *parred, cut in half
2 c asparagus, *parred, cut in 2" pieces
1 c **fava beans, *parred (about 2# in the pod)
2 T chives, chopped
4 T mint, ***chiffonade or chopped
3 T parsley, chopped coarsely
4 oz feta, crumbled
salt and pepper to taste
Toss with the cooled farro and the Meyer lemon vinaigrette.
*To par the veggies, heat a pot of water to a boil, add the snap peas and cook for 1 minute, using a strainer, scoop out and plunge in to an ice water bath. Next cook the asparagus in the same pot of water for about 2-3 minutes (depending on their size), scoop out and plunge into the ice water bath.
To cook the fava beans, see below.
Drain all well.
**to prepare the favas, just run your thumb down the slit in the pod, opening it up and releasing the inner beans (very zen). Drop them into boiling water for 2 minutes then scoop out and splash in to an ice water bath. When cooled, take the out and press the outer whit covering gently and the green inner beans should pop right out. They are now ready to use. It may seem like a bit of trouble but believe me it's worth it!
***to chiffonade the mint, pick the leaves off of the stem. Stack the leaves into a pile and roll them into a cigar shape, slice thinly across to get a fluffy pile of mint.
Meyer Lemon Vinaigrette
zest and juice of one Meyer lemon (if using regular lemon, add 1/2 t sugar)
1 T red wine vinegar
3/4 c good olive oil
pinch of salt and pepper
Zest and juice the lemon. Mix in the vinegar, salt and pepper. Slowly whisk in the olive oil a little at a time to emulsify. Pour over salad and toss.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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