This simple meal of grains, greens, and vegetables from Annemarie Ahearn, founder of Salt Water Farm Cooking School in Lincolnville, is dressed in a bright and brilliant buttermilk dressing that makes each spoonful a pleasure. It’s the type of dish that will sit comfortably in the fridge until the next day and even the day after that, asking only for a little more dressing, a sprinkle of sea salt, and a handful of fresh arugula with each new serving.

Serves 4

INGREDIENTS

For the salad
1 cup farro
2 tablespoons olive oil
1 bunch asparagus
Kosher salt
1 bunch arugula
1 cup sprouts or shoots

For the dressing
2 cloves garlic, peeled
½ cup buttermilk
2 tablespoons crème fraîche
Zest and juice of a lemon
8 sprigs parsley, leaves picked from stems
1 small bunch chives, roughly chopped
6 sprigs tarragon, leaves picked from stems
2 tablespoons olive oil
A pinch of red pepper flakes
Sea salt and fresh ground pepper to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the farro and cook until al dente. Strain, dress with a little olive oil, toss, and reserve.

2. Snap the ends off the asparagus and cut the remaining stalk into ½-inch pieces. In a cast iron pan, add 1 tablespoon olive oil and warm over high heat. Add the asparagus and a pinch of salt. Cook until the asparagus pieces turn bright green and just begin to soften, about 4 to 5 minutes (do not overcook). Move to a plate and let cool.

3. Place the garlic in a blender with a pinch of salt and blend until it’s completely broken up. Add the buttermilk, crème fraîche, zest and juice of a lemon, parsley, chives, tarragon, and olive oil. Blend until the dressing is an even consistency. Add salt, pepper, and red pepper flakes to taste.

4. In a large wooden bowl, toss the arugula, farro, asparagus, and 4 tablespoons of dressing. Add the sprouts and give a final toss. Taste to see if the salad needs more dressing. Serve at room temperature.

Excerpted from Modern Country Cooking: Kitchen Skills and Seasonal Recipes from Salt Water Farm (Roost Books). Reprinted with permission from the publisher.