Cooking Instructions
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Step 1
In a medium saucepan over high heat, bring two cups of water and
Salt (1/4 tsp)
to a boil. Add the
Farro (2/3 cup)
, cover and cook for fifteen minutes. Drain farro and return to the pot. Set aside.
Step 2
In a second medium saucepan over high heat, add
Green Lentils (2/3 cup)
, two cups of cold water,
Salt (1/2 tsp)
and bring to a boil. Reduce heat to a simmer. Cover and allow to cook for fifteen minutes or until cooked through. Drain lentils and return to the pot.
Step 3
Trim
Asparagus (3/4 cup)
by snapping the thicker bottom ends where they break naturally. Cut the asparagus into one inch pieces, and set aside. Drain the
Artichoke Hearts (2/3 cup)
and set aside.
Step 4
Remove the
Fresh Basil (1/2 cup)
leaves from their stems and discard stems. Stack and roll the leaves and slice very thinly across. Set aside.
Step 5
In the large bowl, add the juice of
Lemon (1)
, the
Dijon Mustard (1 Tbsp)
, the
Garlic (1 clove)
,
Champagne Vinegar (1 Tbsp)
,
Honey (1 Tbsp)
,
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
Step 6
Slowly drizzle in two tablespoons of olive oil while whisking to create the vinaigrette.
Step 7
Heat a medium saute pan over high heat with one teaspoon of olive oil. Add the asparagus, artichoke hearts,
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Toss and cook for two to three minutes. Remove from heat and set aside.
Step 8
Using a colander, drain faro and lentils and add to the bowl with the vinaigrette. Mix to combine. Add in
Cherry Tomatoes (1 cup)
, asparagus, artichoke hearts, lemon zest, and half of the basil. Gently mix to combine.
Step 9
In the center of two plates, place the faro lentil salad. Garnish with
Parmesan Cheese (2 Tbsp)
and remaining basil.
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