Photographer: Iain Bagwell, Food Stylist: Erin Merhar, Prop Stylist: Mindi Shapiro
Use a peppery, top-quality olive oil to bring out the best in this spring salad, created by Jeanne Kelly, author of Salad For Dinner (2012). Buy really fresh asparagus and radishes, from a farmers’ market if possible—that too will make a difference.
This recipe, and others like it, can be found in the article “25 Fresh and Vibrant Recipes to Cook This March.”
Cook farro according to package directions. Whisk lemon juice, 1/2 tsp. salt, and the oil in a small bowl.
Drain farro well, put in a large, shallow bowl, and stir in 2 tbsp. lemon vinaigrette. Chill until cool.
Trim tough bottom ends of asparagus spears. Slice off top 1 1/2 in. of spears, halve lengthwise, and reserve. Thinly slice rest of spears on the diagonal. Add sliced asparagus, radishes, green onions, shredded Parmigiano Reggiano, and 1/3 cup plus 2 tbsp. vinaigrette to farro and mix well.
In a large bowl, gently toss arugula with 2 tbsp. vinaigrette and a pinch of salt. Divide among 4 wide bowls. Tear prosciutto into strips and loosely toss with arugula. Top with farro mixture, then almonds, asparagus tips, and coarsely cracked pepper. Serve with remaining vinaigrette on the side.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.