Serving Size : 8

INGREDIENTS

GRAINS

• 2 cups farro, pearled — sort and rinse
• 3 1/4 teaspoons oil, olive, extra virgin
• 3/4 cup lentils, black beluga
• 3 cups beans, fava / broad, frozen — slacked
• 1/2 pound peas, frozen
• 2 teaspoons salt

VEG

• 2 pounds asparagus — 1 ” pieces
• – Salt (For blanching asparagus)
• 1/2 pound radish, red — trimmed, sliced thin
• 1 cup dill, fresh — picked clean and rough chop
• 1 sprig tarragon — picked clean and rough chop

LEMON VINAIGRETTE

• 1 3/4 teaspoons garlic
• 1/4 cup juice, lemon, fresh squeezed in-house (may contain trace lime juice)
• 3 1/4 teaspoons vinegar, white balsamic, Colavita
• 3/4 teaspoon lemon zest
• 3/4 cup oil, sunflower
• 1/2 teaspoon salt to taste
• 1/4 teaspoon black peppercorns — med grind

DIRECTIONS

GRAINS

• Slack fava beans and peas (farro).
• In a pot, dry toast farro until it smells nutty. Cook in plenty of seasoned water (like cooking pasta) until tender.
• Drain off excess water and rinse with cold water to remove excess starch (lentils).
• Cook in salted water until tender.
• Toss with vinaigrette.

VEG

• Prep asparagus as stated.
• Blanch and shock asparagus.
• Prep radishes and hold in ice water.
• Prep herbs.
• Fold radish, asparagus, and herbs together

VINAIGRETTE

• Blend all ingredients adding the oil last to emulsify. adjust seasoning.

SERVE

• 1 1/4 cups grains | 1/2 cup veg