What's Cooking: Spring farro
½ lb farro
¼ cup extra virgin olive oil, divided
½ cup Italian dressing
3-4 stem on marinated artichokes
1 bulb fennel
½ bunch asparagus
½ bunch dandelion greens, use Tuscan Kale if dandelion not available
½ pint yellow cherry tomato
4 oz peas
3 tbs chopped pistachio
1 tbs salt, divided
1 tsp pepper, divided
Wash dandelion greens very well. Remove end stems, dry and prepare for grilling.
Cut bottom of asparagus stalks, prepare to grill.
Marinade dandelion greens and asparagus with 2-3 TBS olive oil, ¼ tbs salt and ¼ tsp of pepper. Grill until dandelion is slightly charred and asparagus picks up grill marks. Remove from grill, set aside to cool.
Remove stems from fennel, cut into slices about ¼ inch thick starting from the top of the bulb down to the bottom. Place on a papered sheet tray, drizzle with 2-3 tbs oil, ¼ tbs salt and ¼ tsp of pepper. Place into pre-heated 425F degree oven for 15 minutes. Remove from oven, set aside to cool.
Place farro in salted boiling water and cook like you would pasta. Cook for 20 minutes or until farro begins to expand and is slightly al dente. Strain as you would pasta (fine mesh strainer works best) and place in a large mixing bowl.
Add frozen peas to the warm farro. Toss around so peas steams and farro cools.
Chop the asparagus and dandelion. Reserve asparagus crowns for garnish. Add chopped veg to the farro.
Cut yellow cherry tomatoes in half, add to farro
Add roasted fennel to farro.
Create artichoke vinaigrette by blending long stem artichokes with Italian dressing and remaining salt and pepper.
Toss spring farro with dressing.