Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
4 marinated artichoke hearts
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced Pink Beauty radishes
¼ cup halved pitted Castelverano olives
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside. Cut the artichoke hearts into quarters. Slice the strawberries most of the way through, leaving them attached at the crown, or remove the hulls and slice. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, artichokes, strawberries, radishes, and olives. Drizzle the remaining dressing over the top of the salad and garnish with fresh basil leaves and edible flowers.