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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
Although I've come very far in my vegetable-consumption journey since my days of only eating potatoes, I still tend toward ones that are on the beige and brown end of the color spectrum. (Hello, cauliflower!). This dish has been a gateway recipe for me to the greener side of things. Having different textures that play off each other in a dish is what really elevates the eating experience, and this recipe might win the "Best Texture" award for this whole book. The fresh peas are perfectly crisp, while the fried farro adds incredible crunch. (And yes, there's a difference between crispy and crunchy!) A salad that somehow has no lettuce in it is the salad for me! —Eitan Bernath
Test Kitchen Notes
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Eitan Bernath cook his way through this recipe, offering insider tips and backstory along the way. —The Editors
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Ingredients
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1/2 cup
uncooked farro
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1/3 cup
extra-virgin olive oil
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1/4 cup
sherry vinegar
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1/4 cup
fresh parsley leaves, tightly packed
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2 tablespoons
chopped fresh oregano leaves
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2 tablespoons
chopped fresh basil leaves
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2
garlic cloves, minced
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Kosher salt and freshly ground black pepper
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1 cup
frozen peas
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Neutral oil, for frying
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1
(6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces
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1
(6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch pieces
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Shaved Parmesan cheese, for garnish
Directions
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Line a small sheet pan with paper towels and set aside. Cook farro according to the package directions, drain well, and spread out onto the prepared sheet pan. Set aside in the refrigerator for at lease 1 hour to slightly dry out, or up to overnight.
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In a large bowl, whisk together the olive oil, sherry vinegar, parsley, oregano, basil, and garlic to combine. Taste and season with salt and pepper. Set the vinaigrette aside to let the flavors marry.
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Add the peas to a microwave-safe bowl and microwave for 2 to 3 minutes, or until slightly warm to the touch. Line another small sheet pan with paper towels. Transfer the cooked peas to the lined sheet pan and roll them around on the paper until most of the moisture has been soaked up. Place in the refrigerator until ready to use.
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In a medium skillet, add 1/2 inch of neutral oil and heat to 400°F. Line another small sheet pan with paper towels while the oil is preheating. Add the farro and gently stir it with a slotted spoon to ensure the farro does not clump together. Cook for 90 seconds, or until the farro turns a deeper golden color. Remove with a slotted spoon and transfer to the prepared sheet pan. Season with salt and set aside to cool.
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Once the farro has cooled, add it to the large bowl with the vinaigrette, along with the snow peas, sugar snap peas, and cooked peas. Toss to combine and transfer the salad to a serving bowl. Add shaved Parmesan over the top and serve immediately.
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