In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!
Boil potatoes in salted water until fork-tender. Shock in ice water to stop the cooking process and also to cool them quickly.
Meanwhile cook farro with 1 ½ cups cold water, 1 tablespoon olive oil and 2 large pinches of kosher salt. Bring to a boil uncovered, reduce heat to low and cook, covered, for 10 minutes or until all the water has been absorbed and the grains are chewy.
Meanwhile, cut bacon into ½ inch pieces using a knife or kitchen shears. Cook over medium heat 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.
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:
Combine all ingredients in a measuring cup or blender. Blend together using an immersion blender or standard blender. Taste, adjust seasoning, and set aside.
For the Salad Assembly:
Throw everything in a bowl; sprinkle with salt and pepper; toss with half the dressing; taste and adjust seasoning and dressing as needed.
Notes
The dressing will not stay emulsified because there isn’t an emulsifier in it and there isn’t enough oil to create a solid emulsion. Doesn’t matter. Just shake it before your pour it.If you cannot find thin stalked asparagus, you will need to blanch it. Drop asparagus in boiling water for 30 seconds then shock in cold water. They will still be crispy but not unbearably woody.You can make everything ahead of time and store them separately in the refrigerator. I usually chop the kale, slice the asparagus and cut the avocado right before assembly. The bacon can be stored airtight at room temperature.