Farro salad with radishes, snap peas, olives, and pecorino

Delight your taste buds with this flavorful farro salad featuring a medley of fresh radishes, crunchy snap peas, briny olives, and tangy pecorino.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh Meyer lemon juice
• 2 teaspoons apple cider vinegar
• 1 1/4 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon honey
• 1/4 teaspoon crushed red pepper, plus more to taste
• 4 cups water
• 1 cup uncooked pearled farro
• 3/4 teaspoon fine sea salt, plus more to taste
• 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
• 4 small carrots, thinly sliced
• 1 cup fresh sugar snap peas, thinly sliced on an angle
• 1/2 cup pitted Castelvetrano olives, roughly chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 30g pecorino Romano cheese, shaved (about 1/2 cup)

Instructions:

1. Mix together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Add salt and red pepper to taste; set it aside.
2. Boil 4 cups of water in a medium pot over medium-high heat. Stir in farro and salt. Reduce the heat to medium-low, partially cover the pot, and let it simmer until the farro is tender, about 22 to 26 minutes. Drain the farro, rinse it under cold water, shake off excess water, and transfer it to a large bowl. Allow it to cool completely for approximately 30 minutes.
3. Combine radishes, carrots, snap peas, olives, parsley, and chives with the farro. Mix in 1/2 cup of the prepared dressing. Allow the mixture to sit at room temperature for 30 minutes.
4. Right before serving, mix the rest of the dressing into the salad. Season with salt, sprinkle with cheese, and serve.

Summary:

• Calories: 979 kcal
• Fat: 108 g
• Protein: 0 g
• Carbs: 6 g
• Potassium: 66 mg
• Magnesium: 4 mg