Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.

Once a mainstay of the ancient Roman diet, farro makes a great anchor for numerous vegetarian dishes. Try using it in recipes when you might ordinarily reach for barley or brown rice.

Fresh herbs and other leafy greens in whole grain salads balance out the heft of the grains and also provide a lovely pop of color and freshness. I make these kinds of salads continuously during the warmer months, since they keep well, and having a whole grain salad in the fridge means you never have to wonder what to make for lunch on those days when you're feeling unimaginative. Don't be shy with the salt and pepper — the seasonings really lift the flavor.

Finally, if the asparagus is very fresh it adds a delicate asparagus flavor and a nice crunch. If the outer peel is thick, peel the bottom half of the stalks before thinly slicing them, or the texture will be too tough.

Start to finish: 45 minutesServings: 64 cups chicken or vegetable broth1½ cups farro½ teaspoon kosher salt, plus more to taste¼ cup extra virgin olive oil¼ cup balsamic vinegar¼ cup minced shallotsJuice of 1 lemon1 cup roughly chopped flat-leaf parsleyCoarse or kosher salt and freshly ground pepper to taste1 cup halved grape or cherry tomatoes2 cups roughly chopped watercress2 cups thinly sliced raw asparagus, peeled if necessary1 cup thinly sliced radishesCombine the broth, farro, and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook uncovered for 30 minutes or until al dente. Drain the farro if there is excess broth remaining, rinse with cool water, and transfer to a large bowl.Meanwhile, whisk together the oil, vinegar, shallots, lemon juice and parsley in a small bowl and season with salt and pepper to taste.Add the tomatoes, watercress, asparagus and radishes to the farro. Pour the dressing over the salad, and toss to combine. Serve at room temperature or refrigerate and serve chilled.