1/2 cup sour cream
1/2 cup mayonnaise
1 cup packed spinach
2 stalks green garlic, white and light green parts roughly chopped
2 cloves of garlic, minced
2 tablespoons tarragon
1/4 cup packed parsley leaves and stems
juice of 1/2 a large lemon
2 anchovy filets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all the ingredients in the bowl of a food processor or blender. Pulse or blend until small leafy pieces remain, but almost smooth. Taste for seasoning and add more salt, pepper or lemon juice if needed. Set aside.
2 cups farro
1 small bunch of asparagus
2 cups salad turnips, halved or quartered if large
1/2 cup radish, thinly sliced
1/2 cup pea shoots or other greens
2 tablespoons of olive oil
kosher salt and pepper
Cook the farro according to the package instructions. Cool completely.
Preheat the oven to bake, or convection bake, if you have the option, at 400 F.
Bring a small pot of water to a boil. Reduce to a simmer and gently slide the eggs into the pot. Keep at a constant simmer and cook for 7 minutes for a soft, slightly runny yolk, or 8-9 minutes for a firmer yolk. Move from the simmering water to a bowl of ice water and cool completely.
Snap the asparagus stems off at their natural breaking point. Place on one half of a sheet pan and place the turnips on the other half. Toss the turnips with 1 tablespoon of olive oil and a sprinkling of salt. Toss the asparagus with the remaining one tablespoon of olive oil and a sprinkling of salt. Move the pan to the oven and roast for 15 minutes or until the asparagus is tender and the turnips are lightly browned. Cool to room temperature.
In a salad bowl toss the cooled farro with 1/4 cup of the green goddess dressing, taste and add more dressing or salt if needed. Toss in the pea shoots or lettuce and radishes.
Peel the eggs and cut into slices, place on top of the farro along with the asparagus and turnips. Drizzle a little green goddess on top and serve.