“The beauty of this recipe is its versatility,” says Emily Hansford, sous chef at Atlanta’s Miller Union, who created a satisfying farro salad for the latest edition of the Sous Chef Series. Hansford, who tends a vegetable garden in her spare time, loads the grain side dish with spring vegetables and dresses it simply, with lemon juice, olive oil and fresh tarragon. It’s a delicious combination, but only a starting point: Swap vegetables and herbs depending on what is available and in season.
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