Three Pea Salad with Lemon Farro & Goat Cheese

Three Pea Salad

with Lemon Farro & Goat Cheese

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

We love fresh peas in summer. Let’s use them while the sun shines. This week, we’re in a unique, seasonal moment. Not only are pea shoots (the young, flavorful sprouts of the plant) still abundant, but the pods of snap and English peas are ripe, too. We’ve included all three in this seasonal salad and complemented their fresh flavors with bright lemon and silky goat cheese.

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fresh
ingredients
Three Pea Salad with Lemon Farro & Goat Cheese
Title
  • 6 oz Sugar Snap Peas
  • 4 oz Goat Cheese
  • 3 oz Pea Shoots
  • 3 Radishes
  • 1 bunch Mint
  • 1 Lemon
  • ½ lb English Peas
  • ¾ cup Farro
  • 3 Tbsps Sunflower Seeds
  • 2 oz Arugula
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Snap off the stem of each snap pea and pull off the tough string that runs the length of the pod. Crumble the goat cheese into large pieces. Trim off and discard the bottom inch of the pea shoot stems. Cut the radishes into thin rounds. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Shell the English peas.
Cook the farro:
2 Cook the farro:
Add the farro and lemon zest to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Blanch the peas:
3 Blanch the peas:
While the farro cooks, fill a medium bowl with ice water and set aside. Add the shelled English peas and snap peas to the 2nd pot of boiling water and cook 30 seconds to 1 minute, or until bright green and slightly tender. Drain the cooked peas thoroughly and transfer to the bowl of ice water. Let stand until completely cooled, then drain thoroughly. Set aside as you continue cooking.
Toast the sunflower seeds:
4 Toast the sunflower seeds:
Heat a small, dry pan on medium-high until hot. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.
Make the vinaigrette:
5 Make the vinaigrette:
Squeeze the juice of 2 lemon wedges into a small bowl and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.
Finish & plate your dish:
6 Finish & plate your dish:
In a large bowl, combine the cooked farro, drained sugar snap and English peas, pea shoots, radishes, arugula, mint and half the toasted sunflower seeds (save the rest for garnish). Season with salt and pepper and add in enough vinaigrette to thoroughly coat the greens (you may have extra vinaigrette); toss gently to mix. To plate your dish, divide the salad between 2 plates. Top with the goat cheese and garnish with the remaining toasted sunflower seeds and lemon wedges. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Snap off the stem of each snap pea and pull off the tough string that runs the length of the pod. Crumble the goat cheese into large pieces. Trim off and discard the bottom inch of the pea shoot stems. Cut the radishes into thin rounds. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Shell the English peas.
2 Cook the farro:
Add the farro and lemon zest to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Cook the farro:
Blanch the peas:
3 Blanch the peas:
While the farro cooks, fill a medium bowl with ice water and set aside. Add the shelled English peas and snap peas to the 2nd pot of boiling water and cook 30 seconds to 1 minute, or until bright green and slightly tender. Drain the cooked peas thoroughly and transfer to the bowl of ice water. Let stand until completely cooled, then drain thoroughly. Set aside as you continue cooking.
4 Toast the sunflower seeds:
Heat a small, dry pan on medium-high until hot. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.
Toast the sunflower seeds:
Make the vinaigrette:
5 Make the vinaigrette:
Squeeze the juice of 2 lemon wedges into a small bowl and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.
6 Finish & plate your dish:
In a large bowl, combine the cooked farro, drained sugar snap and English peas, pea shoots, radishes, arugula, mint and half the toasted sunflower seeds (save the rest for garnish). Season with salt and pepper and add in enough vinaigrette to thoroughly coat the greens (you may have extra vinaigrette); toss gently to mix. To plate your dish, divide the salad between 2 plates. Top with the goat cheese and garnish with the remaining toasted sunflower seeds and lemon wedges. Enjoy!
Finish & plate your dish: