This simple salad suits every season. Use the farro and the dressing as a base and play around with whatever produce is in season. Here we're diggin' peak-season asparagus and fresh English peas, blanched to spring perfection. In the summer, swap these out for halved cherry tomatoes and cubes of grilled summer squash. For fall, try roasted butternut squash and torn chicories; and come winter, toss in sautéed Brussels sprouts and shaved raw cauliflower for crunch.
Recipe, food styling and photography by Asha Loupy
Bring a large pot of abundantly salted water to a boil over high heat. Add the farro, reduce the heat to medium high and cook until just al dente, about 22-24 minutes. Add the asparagus and cook for 30 seconds, and then add the English peas and continue to cook for another minute. Drain, rinse quickly with cold water, shake dry and set aside.
To make the dressing, using a vegetable peeler or sharp pairing knife, take the zest off the lemon in strips, with as little of the white pith as possible. Cut the lemon peel into thin strips lengthwise and then cut crosswise, so you have a small mince of lemon peel (about 2 tablespoons of zest). Transfer the lemon into a bowl. Cut the lemon in half and add the juice of the lemon to the bowl, discarding any seeds. Whisk in the salt until it is dissolved, and then whisk in the tahini. Slowly whisk in the extra virgin olive oil in a steady stream until the dressing is emulsified.
To finish the salad, transfer the reserved cooked farro and vegetables to a large bowl. Add the dressing, chopped mint and parsley, and toss to combine. Taste and adjust seasonings, as necessary. Transfer the salad to a serving bowl or platter, serve at room temperature.