Spring Pea Farro Salad – What’s Gaby Cooking


Indulging in springs bounty with this Spring Pea Farro Salad!

Spring Pea Farro Salad from www.whatsgabycooking.com (@whatsgabycookin)

Spring is in full swing in Los Angeles and I couldn’t be happier. Last weeks trip to the farmers market left me with a fridge full of spring produce! So I immediately whipped up into this Spring Pea Farro Salad before we left for the Galapagos! Using asparagus, peas, pea tendrils, a healthy dose of feta and a lemon champagne vinaigrette, this is an easy dinner or lunch that’s highlighting the best parts of spring!

It’s a great grain based salad that you can prep ahead and take for lunches! Feel free to throw some leftover roasted chicken or shrimp in there too! It bulks it up a bit more and it’s delish!

And a side note – pea tendrils are my new jam. I’ll be consuming them in mass quantities until someone makes me stop 🙂 Be prepared to see them frequently here on WGC.

Spring Pea Farro Salad from www.whatsgabycooking.com (@whatsgabycookin)

Spring Pea Farro Salad


Asparagus, english peas, pea tendrils, a healthy dose of feta, and a lemon champagne vinaigrette make this is easy weeknight meal one of the best parts of spring!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Salad, Dinner, Lunch

Cuisine Mediterranean

For the Farro

  • 1 cup fresh or frozen peas
  • 1 bunch asparagus cut into small coins
  • 1 cup farro
  • 1 tablespoon olive oil
  • 2 cloves garlic roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 1 bunch pea tendrils cut into 2 inch pieces
  • Kosher salt to taste
  • 1/2 cup feta crumbled

For the Lemon Vinaigrette

  • 1 lemon juiced
  • 2 teaspoons champagne vinegar
  • 1/3 cup olive oil
  • kosher salt to taste
  • Bring a medium pot of water to a boil, add the peas and asparagus and blanch for 2 minutes. Drain the water and immediately submerge the peas and asparagus in a bowl of ice water to stop the cooking process and keep them bright green. Drain them from the ice water and set aside.

  • In the same pot, cook the farro according to the package directions. Once fully cooked, remove from heat and let sit for a few minutes to cool.

  • In a cast iron skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas and asparagus and sauté for 30 seconds until warmed. Season with salt and remove from heat.

  • Toss together the veggies, farro and the feta.

  • Meanwhile, whisk together the ingredients for the vinaigrette and then drizzle over the farro mixture. Serve immediately. This can be served cold, at room temperature or slightly warm.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series


Source link