Spring Pea Farro Salad

Indulging in springs bounty with this Spring 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 left me with a fridge full of spring produce that I immediately whipped up into this Farro Salad! Using asparagus, english peas, pea tendrils, a healthy dose of feta and a lemon champagne vinaigrette, this is an easy weeknight meal or lunch that’s celebrating a few of the best parts of spring!

Spring Pea Farro Salad Recipe

 

And a side note – pea tendrils are my new jam. I’ll be consuming them in mass quantities until someone makes me stop :)

Spring Pea and Feta Farro

Ingredients

    For the Farro
  • 1 cup shelled english peas
  • 1 bunch asparagus, cut into small coins
  • 1 cup farro
  • 1 tablespoon olive oil
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 1 bunch pea tendrils, cut into 2 inch pieces
  • Kosher salt to taste
  • 1/2 cup crumbled feta
  • For the Lemon Vinaigrette
  • 1 lemon, juiced
  • 2 teaspoons champagne vinegar
  • 1/3 cup olive oil
  • kosher salt to taste

Instructions

  1. Bring a medium pot of water to a boil, add the peas and asparagus and blanch 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.
  2. In the same pot, cook the farro according to the package directions. Once fully cooked, remove from heat and let sit for a few minutes to cool.
  3. In a cast iron skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the pea tendrils and sauté for 2-3 minutes until slightly wilted. Season with salt and remove from heat.
  4. Toss together the pea tendrils, cooked farro and the peas and asparagus. Add the crumbled feta.
  5. 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.
http://whatsgabycooking.com/spring-pea-farro-salad-recipe/

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28 Comments

  1. This is looking like a great recipe for a working lunch at home. It screams spring time with those gorgeous pea tendrils, which by the way I also adore but have yet to find up here!

  2. This salad sounds delightful. But there is no information as to how many servings it makes. I’m guessing 4 servings based on the amounts of the ingredients.

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