Green garlic and farro salad with marinated zucchini

There is certain produce that, once it comes into season, I cook and eat compulsively until it disappears from the market. Green garlic – the immature garlic bulb that isn’t yet papery on the outside – is one example. I use a mandoline to thinly slice the whole bulb, and then sauté as I would minced garlic. Zucchini is another and this year I’ve discovered the fresh joy of it raw: just ribbons with salt, lemon juice and good olive oil. Here, both treatments get elevated. I love grain-and-vegetable salads: they’re happy in the fridge for many days, they serve a crowd and they’re great for picnics/cook-outs/travel.