Spring Pea and Radish Farro Salad with Lemon Mint Vinaigrette
Nutty farro, crunchy radishes, and sweet peas are tossed together in a tart, refreshing lemon mint dressing in this bright spring salad. Serve as a side dish or top with feta cheese for a vegetarian lunch.
Course
Grains, Side Dish
Cuisine
Nut-Free, Vegan
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings9
Calories160kcal
AuthorJessica Levinson
Ingredients
For the Salad:
1cupshelled English peas(or frozen peas)
1 1/2cupspearled farro
1cupthinly sliced radishes
1/4cupchopped mint
Zest of 1 lemon
1/2teaspoonkosher salt,divided
For the Dressing:
1/4cuplemon juice
1clovegarlic,minced
2tablespoonsolive oil
Freshly ground pepper,to taste
Instructions
Fill a small pot about three-quarters full with water and bring to a boil. Add the peas and blanch for 1 minute. Using a slotted spoon, transfer peas to a strainer and run under cold water to stop the cooking process.
Add the farro to the pot of water and bring to a boil. Reduce to simmer, cover, and cook 15 to 20 minutes until the water is almost all absorbed and the farro is tender but not mushy. Cover and remove from heat for five minutes. Transfer to a large bowl to cool slightly, about 10 minutes.
Add peas, radishes, mint, lemon zest, and 1/4 teaspoon of salt to the bowl and toss with the farro.
To make dressing, whisk together lemon juice, garlic, olive oil, remaining 1/4 teaspoon of salt, and freshly ground pepper, to taste, in a small bowl or glass measuring cup. Pour dressing over farro salad and toss to combine.
Recipe Notes
Make it gluten free and wheat free by using sorghum or quinoa in place of farro!