Salade de printemps
From the kitchen of Maple Trout Lilli
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
- Bring a small pot of heavily salted water to a boil, stir in farro, cover, and simmer until al dente, 20 to 30 minutes.
- 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.
- Drain farro and stir immediately into dressing while still warm.
- 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.
