Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Farro Salad with Sugar Snaps, Spring Peas and Meyer Lemon

Share
avatar
Lobo
Moderator
Moderator

Posts : 21666
Thanked : 1005
Join date : 2013-01-12

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

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 26

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 Thu 23 Mar 2017, 1:22 am