Pea and Little Gem Salad with Farro and Pecorino
A fresh and hearty salad combining nutty farro, crisp sugar snap peas, tender Little Gem lettuce, and delicate pea shoots, finished with sharp Pecorino Romano cheese and a bright lemon-garlic dressing.
4 servings
45 min
Ingredients
- •1 cup semi-pearled farro
- •1 to taste Kosher salt
- •1 clove garlic
- •¼ cup olive oil
- •3 tablespoons fresh lemon juice
- •1 to taste black pepper
- •6 ounces sugar snap peas
- •8 cups Little Gem lettuce
- •2 cups pea shoots
- •¼ cup Pecorino Romano
Cooking Instructions
- 1.
Cook farro in a pot of boiling salted water until al dente, 25-35 minutes. Drain and spread out on a baking sheet; let cool.
35 min
- 2.
Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.
10 min
