Spring Farro Salad

Step 1

Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.

Step 2

Remove the farro from the heat and allow it to cool before adding to a large bowl. Remove the bay leaves and discard.

Step 3

Preheat oven to 400 degrees F.

Step 4

Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them in a single layer across one (or two if necessary) parchment-lined baking sheets. Nestle the lemon halves onto the baking sheet, cut side up.

Step 5

Roast the vegetables in the oven for 15 minutes or until the radishes are fork tender and the broccolini is slightly charred.

Step 6

Add the roasted vegetables to the bowl of farro.

Step 7

Mix the remaining tablespoon of olive oil with the wholegrain mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and 1 tablespoon of water. Whisk to combine.

Step 8

Drizzle the vegetables and farro with the dressing and top with the dill and chives. Toss lightly to combine and serve immediately or chill in the refrigerator.