Snap Pea and Farro Salad
This seasonal spring salad features filling farro with snap peas, pickled onion, and Parmigiano-Reggiano cheese.
Equipment
Ingredients
- 1 cup (180g) pearled farro rinsed
- 1 ½ cups (170g) sugar snap peas tipped and stemmed
- 1 ½ cups (225g) English peas shelled
- Zest and juice from 1 medium lemon
- 2 tablespoons olive oil
- 2 cups (60g) pea shoots
- Leaves from 4 sprigs fresh mint
- ½ cup (80g) pickled red onion
- 1 cup (60g) Parmigiano-Reggiano cheese grated
Step by Step Instructions
Step 1
- If you do not have pickled onions, they are easy to make! Place the sliced onion in a glass container, and sprinkle with salt and sugar. Add the vinegar, and pour the hot water over the onions. If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.
Step 2
- Boil the farro in salted water until tender, 20-25 minutes. Drain and fluff with a fork.
Step 3
- While the farro cooks, start a second pot of boiling water and have a bowl of ice water at the ready. Add the snap peas and English peas to the boiling water and cook for 1-2 minutes or until bright green and slightly tender. Immediately drain and shock in the ice water.
Step 4
- Prepare the vinaigrette: whisk together the lemon and zest, and drizzle in the olive oil while whisking. Season with a pinch of salt and taste to correct seasoning.
Step 5
- Drain the sugar snap peas and English peas. In a large bowl, combine the cooled farro, the drained peas, peas shoots, mint, and pickled red onion.
Step 6
- Dress with the vinaigrette, and stir to combine. Add the cheese, stir again to combine, and serve.
