Rainbow Carrots and Farro Salad

During a recent farmers market visit, I picked up some beautiful rainbow carrots, radishes, tomatoes, and mint. Feels good to support our local farmers during this time, so I put together a colorful Rainbow Carrot and Farro Salad. The dill dressing is everything in this dish, and because the carrots and grains are tossed in it, every bite is full of flavor. Pairs great with champagne on this sunny day!

Serves 2

Ingredients:

• Dressing:

  • Zest and juice of 1 lemon

  • 1 tablespoon dijon mustard

  • 1 tablespoon crème fraîche

  • 1 teaspoon red wine vinegar

  • 1 tablespoon honey

  • 1 tablespoon chopped fresh dill

  • 1/3 cup of extra-virgin olive oil

• 1 bunch of rainbow carrots (large ones cut in halves or quarters length-wise)

• 2 cups cooked farro (or any other grain you prefer)

• 8 cherry tomatoes, halved

• 5 radishes, sliced thinly with a knife or mandolin

• Mint leaves (for garnish)

• Extra-virgin olive oil

• 2 tablespoons unsalted butter

• Kosher salt & pepper

Steps:

1. Make the dressing by mixing all the ingredients except EVOO in a bowl. Slowly whisk in the EVOO to emulsify the dressing. Set aside.

2. In a large skillet, heat up 2 tablespoons EVOO and the butter over medium-high heat. Add the carrots and cook until tender but not mushy (about 5 - 8 minutes). Remove carrots into a large bowl. In the same skillet, add the cooked farro to slightly warm them through. Turn off heat.

3. Place a few tablespoons of the dressing in the large bowl along with the carrots to coat. Add in the farro to coat the grains in the dressing.

4. To plate, add a bed of the farro across 2 large plates. Top with the dressed carrots. Spread the tomatoes, radishes, and mint around the plate. Drizzle over EVOO and extra dressing.

5. Open a bottle of champagne, and drink directly out of the bottle — you deserve it.