Serving Size : 8

INGREDIENTS

GRAINS

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

VEGETABLES

• 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 white balsamic vinegar
• 3/4 teaspoon lemon zest
• 3/4 cup oil, sunflower
• 1/2 teaspoon salt to taste
• 1/4 teaspoon black peppercorns grinded

DIRECTIONS

GRAINS

1. Defrost fava beans and peas (farro). The best way to defrost is to place in the refrigerator until frozen beans and peas are thawed. You can do this overnight!
2. In a pot, dry toast farro until it smells nutty. Cook in plenty of seasoned water (like cooking pasta) until tender.
3. Drain off excess water from lentils and rinse with cold water to remove excess starch.
4. Cook in salted water until tender.
5. Toss with vinaigrette.

VEGETABLES

1. Prep asparagus as stated.
2. Blanch and shock asparagus. Blanching is a cooking technique where food (usually vegetables or fruits) is briefly boiled or steamed, then quickly cooled in ice water (shocked) to stop the cooking process.
3. Prep radishes and hold in ice water.
4. Prep herbs.
5. Fold radish, asparagus, and herbs together

VINAIGRETTE

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

SERVE

Serve 1 1/4 cups grains paired with 1/2 cup vegetables.