Cucumber, Radish & Farro Salad

Name: Cucumber, Radish & Farro Salad
Yield: 3
Ingredients: 1 ¼ cups fresh peas; 2 oz fresh green beans; 2 Persian cucumbers; 1 ½ cups mixed spring greens; 1 ¼ cups cooked farro; &frac13; cup thinly sliced radishes; 1 (4-ounce) package goat cheese, cut into 3 slices; Fresh basil, Italian parsley, mint leaves, dill leaves and/or microgreens, for garnish; Halved radishes, for garnish; Cracked black pepper, to taste; &frac13; cup purchased green goddess dressing, for serving

Green goddess dressing cloaks this bed of spring greens, garnished with fresh herbs.

This crisp spring salad is built on a bed of mixed greens topped with thinly sliced radishes, cucumbers and green beans. Freshly shelled peas, cooked farro and goat cheese round out the platter. The bright dish is dressed with a purchased green goddess dressing and garnished with your choice of fresh mint, dill, basil, parsley or microgreens.

Makes 3 servings

Ingredients

1 ¼ cups fresh peas
2 oz fresh green beans
2 Persian cucumbers
1 ½ cups mixed spring greens
1 ¼ cups cooked farro
⅓ cup thinly sliced radishes
1 (4-ounce) package goat cheese, cut into 3 slices
Fresh basil, Italian parsley, mint leaves, dill leaves and/or microgreens, for garnish
Halved radishes, for garnish
Cracked black pepper, to taste
⅓ cup purchased green goddess dressing, for serving

Directions

In a small saucepan cook peas, covered, in a small amount of boiling salted water 8 to 10 minutes or just until crisp-tender. Using a slotted spoon, transfer peas to a colander (reserve hot water in pan) and quickly cool peas under cold running water; set aside. Add beans to the same hot water; cook 8 to 10 minutes or just until crisp-tender. Drain and quickly cool under cold water; set aside.
Slice cucumbers lengthwise using a vegetable peeler or mandoline to make long, thin strips.
Arrange greens, farro, peas and cucumber strips in a large shallow serving bowl. Top with green beans, sliced radishes and goat cheese slices. Garnish with basil, parsley, mint, dill and/or microgreens and radish halves, if desired. Season with cracked black pepper. Serve with green goddess dressing.