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Home / Spring Pea Farro Salad

Spring Pea Farro Salad

Indulging in springs bounty with this Jump Pea Farro Salad!

Spring Pea Farro Salad with English peas, pea tendrils, asparagus, feta and a lemon champagne vinaigrette

Spring is in full swing here in Los Angeles and I couldn't be happier. This weeks trip to the farmers market place left me with a fridge full of spring produce that I immediately whipped upward into this Farro Salad! Using asparagus, english peas, pea tendrils, a healthy dose of feta and a lemon champagne vinaigrette, this is an piece of cake weeknight meal or lunch that's celebrating a few of the all-time parts of leap!

Spring Pea Farro Salad Recipe

And a side annotation – pea tendrils are my new jam. I'll be consuming them in mass quantities until someone makes me terminate 🙂

Bound Pea and Feta Farro

For the Farro

  • 1 cup shelled english peas
  • 1 bunch asparagus cut into small-scale coins
  • 1 cup farro
  • 1 tablespoon olive oil
  • ii cloves garlic roughly chopped
  • 1/2 teaspoon reddish pepper flakes
  • one agglomeration pea tendrils cutting into 2 inch pieces
  • Kosher table salt to gustatory modality
  • 1/2 cup crumbled feta

For the Lemon Vinaigrette

  • one lemon juiced
  • 2 teaspoons champagne vinegar
  • one/3 cup olive oil
  • kosher salt to taste

  • Bring a medium pot of water to a boil, add together the peas and asparagus and flinch for 60 seconds. Drain the water and immediately submerge the peas and asparagus in a bowl of ice water to stop the cooking process. Drain them from the ice water and set aside.

  • In the same pot, melt the farro according to the package directions. Once fully cooked, remove from oestrus and permit sit down for a few minutes to cool.

  • In a cast fe skillet, heat the olive oil over medium loftier oestrus. Add the garlic and red pepper flakes and sauté for thirty seconds. Add the pea tendrils and sauté for 2-3 minutes until slightly wilted. Flavor with salt and remove from heat.

  • Toss together the pea tendrils, cooked farro and the peas and asparagus. Add the crumbled feta.

  • Meanwhile, whisk together the ingredients for the vinaigrette and then drizzle over the farro mixture. Serve immediately. This can be served cold, at room temperature or slightly warm.

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Source: https://whatsgabycooking.com/spring-pea-farro-salad-recipe/