- Then to heighten the flavor a bit, I sauteed diced, smoky chorizo sausage and tossed in red and green bell peppersTo that I added a bright Lemon Mustard Vinaigrette and my new stash of tender spring greens. Viola! A gorgeous and very tasty spring salad.
Early Spring Salad of Lentils & Farro with Chorizo, Bell Peppers & Baby Greens
This refreshing salad makes a memorable start to a special occasion dinner or a simple meal on its own accompanied by whole grain walnut bread. Although this is an easy salad to make, you will want to prepare the farro and lentils ahead, even a day or two in advance if you wish.
1 cup cooked Bluebird Grain Farms Emmer Farro, or other farro (instructions below)
1 cup cooked French green lentils (instructions below) (Whole Foods carries these in the bins)
1 large Italian plum tomato, cored, seeded and diced (1 cup diced)
1/2 large green bell pepper, cored, ribbed, and diced ( 1/2 cup diced)
1/2 large red bell pepper, cored, ribbed, and diced ( 1/2 diced)
2 green onions, trimmed, and minced
small handful parsley, minced ( 1/2 cup minced)
4 mint leaves, minced
Chorizo
2 tablespoons cold pressed, extra virgin olive oil
1 Spanish dried chorizo sausage, diced (about 2 ounces or 1/2 cup diced) (City Market in Portland, Oregon sells an excellent Spanish chorizo called Palacios; 4 small sausages per package for $8 1/20)
Lemon Mustard Vinaigrette
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 clove garlic, pressed or minced
1 tablespoon Dijon mustard
1 teaspoon wild flower honey
1/2 cup cold pressed, extra virgin olive oil
fine sea salt
Spring Greens
2 cups of two or more of the following: chickweed, sunflower seed sprouts, flowering bok choy, baby arugula, baby spinach spring salad mix
grated zest of 1 lemon
freshly ground black pepper