Go Back
Print

Blood Orange, Asparagus and Radish Salad

Servings 4

Equipment

  • Food processor or blender

Ingredients

  • 1 cup Farro
  • 1 bunch Skinny Asparagus Trimmed
  • 2 Radishes (I used warermelon and honeydew) Thinly sliced
  • 6 Blood Oranges (3 juiced for a total of 4 tbsp, and 3 chopped)
  • 1 large handful Chopped Butter Lettuce
  • 1 large handful Chopped Radicchio
  • 2 tbsp Balsamic Vinegar
  • 6 tbsp Olive Oil
  • To taste Salt and Pepper
  • 1 clove Garlic

Instructions

  • Preheat the oven to 425° Fahrenheit. Toss the asparagus with 1 tbsp olive oil, along with some salt and pepper. Arrange it on a baking tray and put it in the oven for about 5 minutes.
  • Cook 1 cup farro per the instructions on the package.
  • Combine 5 tbsp olive oil, 2 tbsp balsamic vinegar, 4 tbsp blood orange juice, garlic, salt and pepper in a food processor or blender. Blitz until combined.
  • Combing the farro, radishes, asparagus, blood orange slices, butter lettuce and radicchio on a platter and toss it with as much of the dressing as you'd like. Enjoy!