Pea And Little Gem Salad With Farro And Pecorino
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat
2
Cook farro in a pot of boiling salted water until al dente, 25–35 minutes
3
Drain and spread out on a baking sheet; let cool
4
Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper
5
Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat
6
Add pea shoots and toss just until coated
7
Serve topped with Pecorino
8
Cook farro in a pot of boiling salted water until al dente, 25–35 minutes
9
Drain and spread out on a baking sheet; let cool
10
Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper
11
Add pea shoots and toss just until coated
12
Serve topped with Pecorino