Farro And Vegetable Salad

4 cups chicken or vegetable broth

1½ cups farro

½ teaspoon kosher salt, plus more to taste

¼ cup extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup minced shallots

Juice of 1 lemon

1 cup roughly chopped flat-leaf parsley

Coarse or kosher salt and freshly ground pepper to taste

1 cup halved grape or cherry tomatoes

2 cups roughly chopped watercress

2 cups thinly sliced raw asparagus, peeled if necessary

1 cup thinly sliced radishes

Combine the broth, farro, and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook uncovered for 30 minutes or until al dente. Drain the farro if there is excess broth remaining, rinse with cool water, and transfer to a large bowl.

Meanwhile, whisk together the oil, vinegar, shallots, lemon juice, and parsley in a small bowl and season salt and pepper to taste. Add the tomatoes, watercress, asparagus and radishes to the farro. Pour the dressing over the salad, and toss to combine. Serve at room temperature or refrigerate and serve chilled. Start to finish: 45 minutes.

Serves 6

Nutrition information per serving: 285 calories; 90 calories from fat; 10 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 214 mg sodium; 41 g carbohydrate; 8 g fiber; 4 g sugar; 9 g protein.

Katie Workman