Triple pea salad with crunchy farro

Indulge in the delightful textures of our triple pea salad harmonized with the nutty crunch of farro. A flavorful culinary experience awaits!

Ingredients:

• 1/2 cup uncooked farro
• 1/3 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1/4 cup fresh parsley leaves, tightly packed
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons chopped fresh basil leaves
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 cup frozen peas
• Neutral oil, for frying
• 1 (6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces
• 1 (6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch pieces
• Shaved Parmesan cheese, for garnish

Instructions:

1. Prepare a small sheet pan by lining it with paper towels. Proceed to cook the farro following the instructions on the package, then drain it well. Spread the farro on the sheet pan and refrigerate for at least an hour to let it dry slightly, or refrigerate overnight if preferred.
2. In a sizable bowl, combine olive oil, sherry vinegar, parsley, oregano, basil, and garlic, whisking them together. Taste the vinaigrette and season with salt and pepper as needed. Let the vinaigrette sit to allow the flavors to meld.
3. Place the peas in a microwave-safe bowl and heat them for 2 to 3 minutes until they are warm. Use another sheet pan lined with paper towels to absorb excess moisture from the peas. Refrigerate them until ready to use.
4. In a medium skillet, pour neutral oil to reach a depth of 1/2 inch, then heat it to 400°F. While the oil is heating, line a separate small sheet pan with paper towels. Add the cooked farro to the skillet and stir gently with a slotted spoon to prevent clumping. Cook for about 90 seconds until the farro becomes a deeper golden hue. Use a slotted spoon to transfer the farro to the paper-towel-lined sheet pan. Add salt, then leave to cool.
5. Combine the cooled farro with the vinaigrette in the large bowl. Add the snow peas, sugar snap peas, and cooked peas. Mix well and transfer the salad to a serving bowl. Top with shaved Parmesan before serving.

Summary:

• Calories: 2190 kcal
• Fat: 183 g
• Protein: 32 g
• Carbs: 118 g
• Potassium: 1558 mg
• Magnesium: 280 mg