4 cups water
1 cup farro
12 asparagus spears, woody stems removed
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
3 ears corn, shucked and cleaned
4 scallions, thinly sliced on the bias
1⁄2 pint cherry tomatoes, halved
3 tablespoons chopped chives
Lemon Vinaigrette (recipe follows)
Directions
In a medium-size pot, bring 4 cups of water and farro to a boil. Cook for about 25
minutes, until the farro is tender. Drain well.
Meanwhile, heat a grill to medium. Lightly drizzle the asparagus with the olive
oil and grill for 3 to 4 minutes, until tender. Remove from grill and season with salt
and pepper. Cut the asparagus 1 inch from the top and then cut the remaining stalk
into 1⁄4-inch pieces.
Reduce the grill heat to medium low and grill the corn for 5 to 6 minutes total,
turning it to grill each side, until the corn is slightly charred and the kernels are
cooked through. When the corn is cool enough to handle, cut the kernels away from
the cob with a sharp knife.
In a large bowl, combine the farro, scallions, corn, asparagus, tomatoes, and
chives. Toss with enough of the Lemon Vinaigrette to moisten the salad and season
with salt and pepper.
Lemon Vinaigrette
Ingredients
3 tablespoons fresh lemon juice 1⁄2 cup extra virgin olive oil
1⁄2 teaspoon sea salt
Freshly ground black pepper
Directions
In a small bowl, mix together the lemon juice and salt until the salt is dissolved.
Whisk in the olive oil and season with pepper (and extra salt or lemon juice, if
necessary) to taste.
