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Salads | |
| ½ pound skinny green beans (haricots verts), topped and tailed ½ pound sugar snap peas or snow peas, topped and tailed 1 cup farro 3 tablespoons finely diced shallots Salt and pepper 3 tablespoons lemon juice 1 teaspoon grated lemon zest 3 tablespoons extra-virgin olive oil ½ pound medium to large asparagus, tough ends snapped off 2 medium firm, ripe avocados A handful of basil leaves | |
| Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside. Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool. As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil. Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound. Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat. Arrange dressed vegetables over farro, garnish with basil leaves and serve. | |
Good | |
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