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Sugar Snap Pea & Farro Salad
with Pickled Onion & Kalamata Olives
30 minWellness at Blue Apron
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2 Servings
- Est. 525 Cals/serving
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As American culinary tastes continue to develop and hew towards the deliciously seasonal, one particular dish has made a resurgence on menus throughout the country. Salads that feature hearty grains provide a base that’s not only healthful but also endlessly customizable. In this spring meal, we’re dressing up farro with fresh sugar snap peas and refreshing, bright mint. And to balance the nuttiness of the grain, we’re adding zesty, homemade pickled onions and briny Kalamata olives.
Get Cooking
fresh
ingredients
Title
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¾ cup Semi-Pearled Farro
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½ cup Kalamata Olives
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1 Lemon
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1 Red Onion
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¼ lb Sugar Snap Peas
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1 large bunch Mint
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2 Tbsps Red Wine Vinegar
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2 Tbsps Sugar
- ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Snap off and discard the sugar snap pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Pick the mint leaves off the stems; discard the stems.
3
Pickle the onion:
While the farro continues to cook, in a medium pan, heat the onion, vinegar, sugar, a big pinch of salt and ¼ cup of water to boiling on medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer to a medium bowl. Carefully rinse and wipe out the pan.
4
Cook the sugar snap peas:
While the farro continues to cook, in the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium until hot. Add the snap peas and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sugar snap peas are bright green and tender. Transfer to the pot of cooked farro.
5
Finish the salad:
To the pot of cooked farro and sugar snap peas, add the olives, lemon zest, Parmesan cheese, as much of the pickled onion as you’d like (draining just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.
6
Plate your dish:
Divide the finished salad between 2 dishes. Garnish with the mint. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Snap off and discard the sugar snap pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Pick the mint leaves off the stems; discard the stems.
3
Pickle the onion:
While the farro continues to cook, in a medium pan, heat the onion, vinegar, sugar, a big pinch of salt and ¼ cup of water to boiling on medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer to a medium bowl. Carefully rinse and wipe out the pan.
4
Cook the sugar snap peas:
While the farro continues to cook, in the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium until hot. Add the snap peas and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sugar snap peas are bright green and tender. Transfer to the pot of cooked farro.
5
Finish the salad:
To the pot of cooked farro and sugar snap peas, add the olives, lemon zest, Parmesan cheese, as much of the pickled onion as you’d like (draining just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.
6
Plate your dish:
Divide the finished salad between 2 dishes. Garnish with the mint. Enjoy!
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