Spring Farro Salad

I hosted Mother's Day at my home this year, where the policy is typically bring your own chair / bring your own steak knife, as I'm still at the point in my life where I am acquiring things like silverware sets for eight in rather tight quarters. It's a process, and it's very cozy.

With the weather nearly warm, I put together a cookout, chicken and steak tips on the grill, with Hadley asparagus and salads. My favorite dish was a farro salad I made up, which included all sorts of spring garnish. 

Farro is a staple in my pantry; in my opinion it's the superior ancient grain. I'm always throwing roasted vegetables into it, hot or cold, putting an egg on top, and calling it a meal. 

For this Mother's Day edition farro salad, I went with chopped kale, snow peas, radish, mint, and feta. I tossed the veggies with cold farro and dressed with olive oil, lemon, sea salt, and pepper. 

The dish came out light and refreshing, with all the earthy and nutty flavors essential to springtime. Everyone loved it, but I was glad to see there would be just enough for leftovers the next day.