Coarse or kosher salt and freshly ground pepper(to taste)
1cuphalved grape or cherry tomatoes
2cupsroughly chopped watercress
2cupsthinly sliced raw asparagus(peeled if necessary)
1cupthinly sliced radishes
Instructions
Combine the broth, farro, and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook for 30 minutes, or until tender but al dente. Drain the farro, if there is excess liquid remaining, rinse with cool water, and transfer to a large bowl.
Meanwhile, whisk together the oil, vinegar, shallots, lemon juice, and parsley in a small bowl and season with salt and pepper to taste. Pour the dressing over the farro, and toss to combine (see Note).
Add the tomatoes, watercress, asparagus, and radishes to the farro. Toss to combine well and serve at room temperature.
Notes
It’s nice if you can let the dressed farro sit for a couple of hours before adding the rest of the ingredients and serving, but not necessary. The whole salad can sit happily at cool room temp for a few hours before serving.
Think about adding something crunchy like pepitas or toasted almond slices. In cold weather, skip the tomatoes and asparagus and use a couple of cups of sauteed mushrooms.
Add some fresh squeezed orange juice to the dressing instead of half of the balsamic.
Don’t be shy with the salt and pepper — the seasonings really lift the flavor.