Pea and little gem salad with farro and pecorino
Indulge in a delightful blend of fresh peas, crisp little gem lettuce, hearty farro, and flavorful pecorino cheese in this vibrant salad.
Ingredients:
- 1 cup semi-pearled farro
- Kosher salt
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper
- 170g sugar snap peas, trimmed, thinly sliced (about 2 cups)
- 8 cups Little Gem or other small lettuce leaves, torn if large
- 2 cups halved pea shoots (tendrils)
- Shaved Pecorino Romano (for serving)
Instructions:
- Boil farro in salted water until it is firm to the bite, for about 25-35 minutes. Strain and lay it out on a baking sheet to cool down.
- Mix together minced garlic, oil, and freshly squeezed lemon juice in a spacious bowl; season the dressing with salt and pepper. Put farro, peas, and lettuce in the bowl, season with salt and pepper, and mix gently. Add pea shoots and stir until they are coated. Present it with a topping of grated Pecorino cheese.
Summary:
- Calories: 1334 kcal
- Fat: 67 g
- Protein: 47 g
- Carbs: 153 g
- Potassium: 2307 mg
- Magnesium: 394 mg