Green Goddess Salad Recipe
mixed greens / farro / asparagus / broccoli, fennel / radish / sundried tomato / pepitas
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Ingredients
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Salad Base
Dressing
Method
Preparation of Salad Base
- 1
Cook Farro
In a medium saucepan, combine the farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until tender. Drain and set aside to cool.
- 2
Prepare Vegetables
While the farro is cooking, trim the asparagus and cut it into 1-inch pieces. Steam or blanch the asparagus and broccoli florets for about 3-4 minutes until bright green and tender-crisp. Drain and set aside to cool.
- 3
Slice Fennel and Radishes
Thinly slice the fennel bulb and radishes using a mandoline or sharp knife. Set aside.
- 4
Combine Salad Base
In a large salad bowl, combine the mixed greens, cooked farro, asparagus, broccoli, fennel, radishes, sundried tomatoes, and pepitas.
Preparing the Dressing
- 5
- 6
Adjust Seasoning
Taste the dressing and adjust the seasoning with more salt or lemon juice if desired.
Serving the Salad
- 7
Dress the Salad
Drizzle the green goddess dressing over the salad base and toss gently to combine, ensuring all ingredients are evenly coated.
- 8
Serve
Serve immediately as a refreshing side dish or a light main course. Enjoy your Green Goddess Salad!