Spring Asparagus Orange Farro Salad Tossed to Order

For Spring Asparagus Orange Farro Salad Tossed to Order, the counter starts with lbs new potatoes I used a mixture of red skins and white skins, uncooked farro, and slices thick cut smoked bacon or turkey bacon. Portion it for 6 people.

Count on 15 minutes of prep, 10 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Salad

• 1 ½ lbs new potatoes I used a mixture of red skins and white skins
• 1 ½ cups uncooked farro
• 10 slices thick cut smoked bacon or turkey bacon
• 1 bunch scallions dark green part cut on bias
• 1 bunch asparagus thin stalks
• 10 stalks kale cleaned, ribs removed and chopped
• Orange suprêmes fancy French for slices of orange without the pith or connective tissue
• Feta cheese
• Avocado [Optional]
• Foolproof Rosemary Chicken [Optional]
• Orange Honey Dressing
• Salt & Pepper to taste

For the Dressing

• 1 cup orange juice no pulp please
• ½ cup apple cider vinegar
• ¼ cup honey
• ½ cup walnut oil
• Salt & pepper to taste

How the cooking goes

For the Salad

1. Boil potatoes in salted water until fork-tender. Shock in ice water to stop the cooking process and also to cool them quickly.
2. Meanwhile cook farro with 1 ½ cups cold water, 1 tablespoon olive oil and 2 large pinches of kosher salt. Heat it until it boils uncovered, lower the heat to low and cook, covered, for 10 minutes or until all the water has been absorbed and the grains are chewy.
3. Meanwhile, cut bacon into ½ inch pieces using a knife or kitchen shears. Cook over a moderate flame until almost all the fat has been rendered. Drain fat and reserve for another use, and pour bacon onto a paper towel to cool. Crumble.
4. While potatoes, farro and bacon are cooking, slice the asparagus, cut the oranges, chop the scallions, chop the kale, cut the avocadoes, and make the dressing.

For the Dressing

1. Blend all ingredients in a measuring cup or blender. Blend together using an immersion blender or standard blender. Taste, adjust seasoning, and keep it to one side.

For the Salad Assembly

1. Throw everything in a bowl; sprinkle with salt and pepper; toss with half the dressing; taste and adjust seasoning and dressing as needed.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Lemon Balsamic Vinaigrette for the Home Table and Champagne Vinaigrette with a Clear Method.