Little Gem Salad with Grilled Asparagus, Pecorino & Farro

Frances, Melissa Perello / June 2012

For 6 to 8 servings

• extra-virgin olive oil
• 3 to 4 cloves garlic, crushed
• 1/2 cup whole semi-pearled farro
• salt
• 2 bundles asparagus, trimmed
• black pepper, freshly ground
• 3 to 4 heads Little Gem lettuce, trimmed
• black pepper, freshly ground
• lemon juice
• pecorino, freshly grated

  1. Heat 2 Tbsps. oil in large pan set over medium heat; add garlic; cook, stirring occasionally, 30 seconds; add farro; cook, stirring constantly, until farro begins to turn brown; season with salt; cook, adding water 1 cup at a time and stirring and cooking until completely absorbed before adding the next cup of water; cook, repeating procedure, until farro is tender and plumped; remove from heat; spread out on baking sheet; cool.

  2. Heat a grill to high.

  3. Spread out asparagus on baking sheet; drizzle with 1/4 cup oil; season; toss to coat; grill asparagus until tender; remove from heat; place in a large bowl; reserve (keep warm).

  4. To serve, add lettuce and farro to asparagus in the bowl; drizzle with oil and juice; toss to coat; add pecorino; season; divide among serving plates.