Spring Farro Salad with Asparagus, Peas and Fresh Herbs
Springtime asparagus, green peas, fresh herbs, and salty pecorino romano cheese come together beautifully with the nutty, chewy goodness of farro dressed with lemon and olive oil for an easy to make spring salad.
Ingredients
- 1 12 oz. package quick cook farro (I used Trader Joes)
- 1 cup fresh asparagus, chopped into 1" pieces
- 1 cup fresh or frozen green peas
- 3-4 cloves roasted garlic, chopped
- 1 large lemon, juice and zest
- ¼ cup mixed fresh herbs, I used basil, oregano and mint
- ½ cup pecorino romano cheese roughly chopped
- ¼ cup chopped walnuts
- ½ cup olive oil
- salt and pepper, to taste
Instructions
- While farro is cooking to al dente according to package directions, bring a medium-sized pot of water to boil. Blanch asparagus and peas for 2 to 3 minutes or until crisp, tender. Remove from boiling water and shock with cold water or ice to stop the cooking process.
- Once farro is al dente, drained of any remaining liquid and add to a large bowl with the rest of the ingredients. Stir together and season to taste with salt and pepper.
- Serve immediately at room temperature or allow flavors to meld for about a half an hour.
- Enjoy.
