I was craving something green, something spring, and this salad of poached vegetables with lemon vinaigrette came to my rescue (courtesy of the March issue of Vegetarian Times.) I have the luxury of home grown sugar snap peas from my parents’ organic garden, and we substituted farro for barley. I also overcooked the vegetables to please some of the palates in my family, but it was still delicious.
Salad of Warm Vegetable with Lemon Vinaigrette Serves 4-6
Simmer 2 cups farro in 3 cups vegetable broth + 3 cups water for 15-20 minutes. In a separate pot, poach vegetables in water that is just under boiling. Add carrots and green beans first. Cook 4 minutes. Then add onions and zuccini for 4 minutes. Add sugar snap peas and asparagus for another 2-4 minutes. Drain farro. Remove poached vegetables with tongs, plate over farro and drizzle with Lemon Vinaigrette.
2 cups green beans, trimmed
1 cup baby carrots, quartered lengthwise
1/4 large onion, sliced
1 small zucchini, sliced
2 cups sugar snap peas, trimmed
1/2 lb. asparagus
Lemon Vinaigrette
1/4 cup olive oil
2 TBS fresh lemon juice
1 tsp. lemon zest
1 tsp. honey
1/2 tsp Dijon mustard
