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Recipes

Athena Calderone's Go-To Summer Salad

THE ULTIMATE TASTEMAKER WHIPS UP A SWOON-WORTHY SUMMER DISH

Recipes

Athena Calderone's Go-To Summer Salad

THE ULTIMATE TASTEMAKER WHIPS UP A SWOON-WORTHY SUMMER DISH

What does Athena serve her Hampton's crew all summer long? A big bowl of veggies, herbs and edible flowers, of course. We couldn't leave her without knowing her most swoon-worthy seasonal recipe.

Athena Calderone's Summer Veggie Farro Salad (makes 4 servings)

For the Salad:

1 cup farro
1⁄2 tsp Himalayan salt
1/2 pound sugar snap peas
1/2 pound asparagus
1 bunch French radish, halved lengthwise
1⁄2 cup mint leaves, roughly torn
1⁄2 cup basil leaves, roughly torn
1 cup of pea tendrils
edible flowers

For the Dressing:

1/4 cup lemon juice
1/3 cup tablespoons olive oil, plus a drizzle
splash white wine vinegar
sprinkles of Himalayan salt & pepper

Process:

Bring a medium pot of salted water to boil. Add farro, cover and simmer for 20–25 minutes, until the grains are tender.
Bring another large pot of salted water to boil for blanching the snap peas and asparagus. Create an ice bath in a large bowl to shock the veggies. Blanch snap peas and asparagus for 1 to 2 minutes, until just tender but still crisp. Remove the beans from the pot with a slotted spoon and immediately plunge them into the ice bath. Drain and set aside on a paper towel.
Combine the lemon and olive oil and season with salt and pepper.
Toss the cooked farro with a splash of white wine vinegar and a drizzle of olive oil. Toss to coat so that grains are dressed and seasoned.
Cut the asparagus and snap peas on a bias into bite-size 1” pieces. Combine the snap peas, asparagus, and radish in a bowl and dress lightly with the lemon dressing and season to taste with salt and pepper. Add the pea tendrils and torn herbs, toss gently.
On a platter or shallow bowl, mound the farro and top with veggie mixture. Season with salt and fresh pepper. Finish with delicate edible flowers and some more herbs to your liking.