Fennel and Asparagus Grain Salad

Adapted from Erin Alderson

NOTE: the raw vegetables are fairly crunchy. If you’re looking for a little less chew, try roasting the vegetables together at 400˚F for 15 minutes or so- just until the asparagus is tender. You can roast the fennel longer if you want it more cooked.

salad
½ pound asparagus
1 small shallot (thinly shaved)
2 oz thinly shaved fennel – about 1/4 to 1/2 cup
1 cup uncooked farro, Kamut, barley, wheat berries, quinoa, or your grain of choice
¼ cup minced fresh flat-leaf parsley
¼ teaspoon salt
¼ teaspoon black pepper
lettuce or spinach (optional)
roasted garlic lemon dressing
¼ cup olive oil
3 tablespoons lemon juice
4 to 5 cloves roasted garlic or 1-2 stalks of green garlic (raw or cooked, less if raw)
1 teaspoon honey (optional)
½ teaspoon grainy mustard
¼ teaspoon black pepper
Salt (to taste)

Thinly slice the asparagus on the bias, as thin as you can- about ⅛” or 1/16” slices. Place in a bowl along with the thinly shaved shallots and fennel.

Make the dressing next. Combine all the ingredients in a blender and puree until smooth. Taste and adjust salt/pepper as desired. Pour over the asparagus and toss until well combined. Let sit while grain cooks.

Once the grain is done, add to the bowl with the asparagus. Add in the fresh parsley and salt/pepper as desired.

Serve while the grain is still warm. Or, let cool completely and toss with greens, like lettuce or spinach.