Moby’s Farro Vegetable Salad

Serves 2

• 200g cooked faro
• 1 baby carrot sliced thin on mandolin
• 2 tablespoons cooked fava beans
• 2 tablespoons cooked pea
• 2-3 stalks of cooked asparagus cut into 1” slices
• 1 radish sliced thin on mandolin
• 2 tablespoons chardonnay vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped chives
• Handful of arugula
• Sea salt to taste

• Precook your farro, fava’s, asparagus, and peas, set aside.
• Thinly slice your carrot and radish on a mandolin.
• Vegetables can be made in advance and kept fresh and crisp in a water and ice bath.
• To compose the salad combine your first 6 ingredients in a bowl, drizzle and toss with chardonnay vinegar and evoo.
• Finish with a handful of arugula, chopped chives and sea salt to taste.