Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette

The weather is finally turning, which means more produce is beginning to become available. This salad recipe is loaded up with farro, tomatoes, radishes, avocados, hardboiled eggs, candied pecans and Lemon Thyme Vinaigrette.

This salad is easy to make and absolutely packed with flavor, plus it feeds a ton so be sure to scale it back as you see fit.

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Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette

Course Salad
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Author Chef Billy Parisi

Ingredients

4 cups of cooked Bob's Red Mill Farro
1 cup of trimmed green beans
½ bunch of asparagus cut into 1" pieces
1 cup of spring peas
Whisk together juice of 1 lemon ¼ cup of white wine vinegar, 1 teaspoon of Dijon mustard, 3 tablespoons of honey, 1 tablespoon each chopped chives and thyme and 1 cup of olive oil
1 cup of light brown sugar
2 tablespoons of unsalted butter
3 tablespoons of water
12 ounces of spring mix lettuce
6 hard boiled eggs shelled and cut in half
1 bunch of cherry tomatoes
2 thinly sliced radishes
2 peeled seeded and sliced avocados
micro greens for garnish
Kosher salt and fresh cracked pepper to taste

Instructions

1. Par boil the green beans, asparagus and peas in a large pot of boiling salted water. First add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds. 2Rinse and chill immediately.
3. Next, season the vinaigrette with salt and pepper and set aside.
4. In a large pan over medium heat add in the brown sugar, butter and water and cook until it is boiling and becomes very thick, about 2 to 3 minutes.
5. Stir in the pecans and cook for another 2 to 3 minutes until the caramel sauce completely coats the pecans.
6. Spread the pecans out on a sheet tray lined with a rubber mat or parchment paper and cool for 10 to 15 minutes. Set aside.
7. To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard boiled eggs, cherry tomatoes, radishes, candied pecans, avocados and micro green and serve alongside the vinaigrette.