Ingredients
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
The Prep
- 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.
Newsletter
Subscribe to our newsletter
Get exclusive access to recipes, promotions, videos, and original content.