Adam Hickman

Gallery

Credit: Victor Protasio; Food Styling: Anna Hampton; Prop Styling: Audrey Davis

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 cup of the cucumber in a blender. Add oil, yogurt, lemon juice, mustard, garlic, pepper, and 1/4 teaspoon of the salt; process until smooth, about 30 seconds. Cover, and refrigerate until ready to use.

    Advertisement
  • Bring a small saucepan of water to a boil over mediumhigh. Add farro; reduce heat to medium, and cook until tender, about 10 minutes. Drain, and let cool.

  • Using a peeler, cut asparagus lengthwise into thin strips to equal 1 cup (about 2 ounces). Arrange greens, asparagus, and remaining 1 cup cucumber on a platter. Drizzle with dressing. Sprinkle with farro, goat cheese, walnuts, and remaining 1/4 teaspoon salt.

Nutrition Facts

314 calories; fat 25g; saturated fat 6g; cholesterol 11mg; fiber 4g; protein 10g; carbohydrates 17g; sugars 3g; sodium 424mg; iron 2mg; calcium 93mg.
Advertisement