![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
danceswithwords in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI made the most amazing salad in the world recently, and want to share the recipe.
Salad of Farro, Couscous, Asparagus, and Almonds with Meyer Lemon and Goat Cheese
I served this with grilled salmon and it was delicious, but it would also make a wonderful vegetarian (or vegan, minus the goat cheese) entree salad. Serves 4 as a main dish or 6 as a side dish.
- 8 ounces farro
- 8 ounces Israeli (pearl) couscous
- 1 pound asparagus, woody ends snapped off, cut into 2" lengths
- 1 cup sliced almonds
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil
- 2 Meyer lemons, zested and juiced
- Salt and freshly ground black pepper
- 4 ounces goat cheese
Combine the farro with one cup of water in a wide-bottomed saucepan or saute pan and bring to a simmer over medium heat. When all of the water is absorbed, add another cup of water; repeat until the farro is al dente and all of the water is absorbed. (This should take a total of 3 cups of water.)
In the meantime, bring 1 3/4 cups of water to boil in a small saucepan and add the couscous. Reduce heat to low, stir, and cover. Simmer for 10 or so minutes, until all of the water is absorbed, and let rest.
Preheat oven to 250 degrees F. Spread the sliced almonds on a cookie sheet and toast until they're crisp and beginning to color, about 10 minutes.
Combine the lemon juice, 4 tablespoons of the olive oil, salt, and pepper in a large bowl. Add the couscous and farro as soon as they finish cooking and toss to coat; this will keep the grains from clumping.
When the farro is done, rinse the pan out and put it back on the heat to dry. Add the remaining tablespoon of olive oil and heat until fragrant. Saute the asparagus until it is bright green and just tender, then add to the salad. Combine the asparagus and almonds with the rest of the salad and toss well.
Serve at room temperature, sprinkled with crumbled goat cheese. It's even better the next day, after the flavors have had a chance to blend. I plan to try it with regular lemons once Meyer lemons are no longer in season.
Salad of Farro, Couscous, Asparagus, and Almonds with Meyer Lemon and Goat Cheese
I served this with grilled salmon and it was delicious, but it would also make a wonderful vegetarian (or vegan, minus the goat cheese) entree salad. Serves 4 as a main dish or 6 as a side dish.
- 8 ounces farro
- 8 ounces Israeli (pearl) couscous
- 1 pound asparagus, woody ends snapped off, cut into 2" lengths
- 1 cup sliced almonds
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil
- 2 Meyer lemons, zested and juiced
- Salt and freshly ground black pepper
- 4 ounces goat cheese
Combine the farro with one cup of water in a wide-bottomed saucepan or saute pan and bring to a simmer over medium heat. When all of the water is absorbed, add another cup of water; repeat until the farro is al dente and all of the water is absorbed. (This should take a total of 3 cups of water.)
In the meantime, bring 1 3/4 cups of water to boil in a small saucepan and add the couscous. Reduce heat to low, stir, and cover. Simmer for 10 or so minutes, until all of the water is absorbed, and let rest.
Preheat oven to 250 degrees F. Spread the sliced almonds on a cookie sheet and toast until they're crisp and beginning to color, about 10 minutes.
Combine the lemon juice, 4 tablespoons of the olive oil, salt, and pepper in a large bowl. Add the couscous and farro as soon as they finish cooking and toss to coat; this will keep the grains from clumping.
When the farro is done, rinse the pan out and put it back on the heat to dry. Add the remaining tablespoon of olive oil and heat until fragrant. Saute the asparagus until it is bright green and just tender, then add to the salad. Combine the asparagus and almonds with the rest of the salad and toss well.
Serve at room temperature, sprinkled with crumbled goat cheese. It's even better the next day, after the flavors have had a chance to blend. I plan to try it with regular lemons once Meyer lemons are no longer in season.