Morel, Asparagus & Wild Arugula Farro Salad with Preserved Lemon Dressing

Morels are prized for their rich, savory flavor. They grow in mixed conifer forests at higher

Photo by Foodwise

altitudes. In the years following a forest fire, at springtime huge flushes of them are known to sprout as the snow on mountains begins to melt, the water and warmer temperatures trigger their fruiting. They are an important part of forest regeneration after a fire.

It’s also a phenomenal time for spring greens like wild arugula and we are in the window for asparagus, which always feels way too short. Get the asparagus while it’s here! As well, Meyer lemons are in abundance right now. You can preserve these in salt and save them for several months and use the tangy, complex citrus all year round.

Makes 6 servings

1 cup pearled farro uncooked or 3 cups cooked

2 cups mushrooms – morels, sliced circular

1 tablespoon fresh thyme

·       1 tablespoon fresh chives

·       1/3 cup extra-virgin olive oil

·       Kosher salt and freshly ground black pepper

·       1 bunch asparagus (thicker stalks work best)

·       2 cups wild baby arugula

·       tablespoons preserved lemon dressing or fresh lemon juice and zest with olive oil to dress. Recipes below

·       Shaved aged/hard cheese like Vella Jack or

·       Edible flowers like borage or nasturtium or chive blossoms to garnish

·       Special tools needed: strainer and mandolin

INSTRUCTIONS

1.              DO AHEAD:

Cook the farro in 3 cups lightly salted boiling water until al dente. Strain and cool on a tray. Keep in the refrigerator until ready to use.

·       Dressing: If you don’t have preserved lemons, make a lemon/olive oil dressing with 2 tablespoons Meyer lemon zest, 3 tablespoons Meyer lemon juice. Olive oil

Finely chop thyme & chives herbs and mix together.

Rinse the asparagus and remove the woody bottoms. Shave or slice asparagus into thin rounds.   

Rinse arugula

Slice morels

Shave cheese

Saute morels in olive oil. Add thyme, chives, salt and pepper. Set aside and let cool if there’s time.

Place the cooked farro, asparagus, arugula and morels into a bowl and toss with preserved lemon dressing or juice and zest from two Meyer lemons and a tablespoon of olive oil and pinch of salt. Finish with shaved cheese and garnish with flowers if you’d like.