Farro Salad with Asparagus, Radishes, and Parmesan

Name: Farro Salad with Asparagus, Radishes, and Parmesan
Ingredients: 1½ cups pearled, farro; 2 tablespoons plus ⅓ cup, extra-virgin olive oil, divided; 1 teaspoon, table salt, divided, plus salt for cooking farro; 2 sprigs, fresh thyme; 1 , bay leaf; 1 , garlic clove, minced; 3 tablespoons, lemon juice; 3 tablespoons, minced shallot; 1 teaspoon, Dijon mustard; 1⁄2 teaspoon, pepper; 12 ounces, asparagus, sliced thin on bias; 1⁄4 cup, chopped fresh mint; 3 tablespoons chopped, fresh dill; 5 , radishes trimmed, halved, and sliced thin; 3 ounces (3 cups), baby arugula; 2 ounces, Parmesan cheese, shaved with vegetable peeler, divided

Side Dishes
Main Courses
Vegetables
Grains
Salads
Easter

By Amanda Luchtel ･ Appears in Cook's Country April/May 2022

Central Italy’s popular grain is worthy of a place at your table.

SERVES 6 to 8

TIME 1 hour, plus 30 minutes cooling

Farro Salad with Asparagus, Radishes, and Parmesan

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