Spring Farro Salad with Buttermilk Dressing

This is a light and healthy, very springtime, grain salad.  Make sure to use high quality ingredients for the dressing, as the flavors are subtle.  Adapted from 101 Cookbooks.


  • 2 medium cloves garlic, minced
  • 1 t fine grain sea salt
  • 1 c buttermilk (powdered is fine, but make sure the flavor is strong enough)
  • 1/4 c creme fraiche
  • 1 T mayonaise
  • 1/4 c lemon juice
  • 1/4 c extra virgin olive oil
  • 1/4 c chopped dill
  • 1/2 c chopped chives
  • 1 T chopped thyme
  • 7 small radishes, sliced paper thin
  • 3 small zucchini, sliced paper thin
  • 1 medium head of fennel, trimmed and sliced paper thin
  • 1 apple, sliced paper thin (and dunked in lemon water to prevent browning)
  • 1/2 c pine nuts, toasted
  • 4 cups cooked farro (or another chunky grain), cooled to room temp


  1. Whisk together garlic, buttermilk, creme fraiche, mayonaise, salt, and lemon juice.
  2. Gradually whisk in olive oil and herbs, and set aside.
  3. In a large bowl, gently toss the radishes, zucchini, apple, fennel, and pine nuts with the farro grains.
  4. Serve tossed with dressing, or with the dressing on the side.

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