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Farro Salad with Sugar Snaps, Spring Peas and Meyer Lemon

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Lobo
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Farro Salad with Sugar Snaps, Spring Peas and Meyer Lemon

Post by Lobo on Wed 20 Jan 2016, 2:46 am


Farro Salad with Sugar Snaps, Spring Peas and Meyer Lemon

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Welcome spring with this eye-catching salad that combines garden-fresh English peas and sugar snaps with Italian farro, a hearty whole grain. Bits of diced Meyer lemon add a refreshing tang and brighten the flavor. To blanch the vegetables, add them to a pot of boiling salted water for 1 minute, then transfer to a bowl of ice water to stop the cooking. Drain well and pat dry with paper towels.



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Ingredients:


  • 7 Tbs. (3 1/2 fl. oz./105 ml) extra-virgin olive oil
  • 2 cups (12 oz./375 g) farro
  • 3 1/2 cups (28 fl. oz./875 ml) water
  • Kosher salt, to taste
  • 2 Meyer lemons
  • 3 Tbs. chopped fresh dill
  • 1/2 lb. (250 g) sugar snap peas, trimmed, blanched and halved
      on the bias
  • 1 cup (5 oz./155 g) shelled English peas, blanched
  • Freshly ground pepper, to taste
  • Crumbled feta cheese for serving (optional)


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

In a saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the farro and toast, stirring, until fragrant, 2 to 3 minutes. Add the water and bring to a boil. Season with salt, reduce the heat to low, cover and simmer until the farro is tender, about 18 minutes. Drain through a fine-mesh sieve, then spread the farro in a thin layer on a baking sheet and let cool to room temperature.

Meanwhile, zest the lemons and set the zest aside. Working over a bowl, segment the lemons, reserving the juice. Squeeze the juice from the peels and the remaining pulp. Strain the juice; you should have 3 to 4 Tbs. Cut the lemon segments into small dice.

In a small bowl, whisk together 3 Tbs. of the lemon juice with the remaining 6 Tbs. olive oil and the dill.

In a large bowl, toss together the farro, sugar snaps peas, English peas, lemon segments, lemon zest and vinaigrette. Season with salt and pepper. Sprinkle with feta cheese and serve. Serves 6 to 8.

Williams-Sonoma Kitchen

    Current date/time is Fri 02 Dec 2016, 6:24 pm