Farro Salad with Favas and Peas
Ingredients
- 1 cup farro, rinsed and drained
- 1 1/2 teaspoons sea salt, divided
- 1 1/2 cups fava beans, shucked (about 3 pounds of fava beans in their pods)
- 1 1/2 cups shelled English peas (also known as shelling peas)
- 1/4 cup chopped scallions
- 1/4 cup chopped flat leaf parsley
- 2 teaspoons fresh thyme
- 1/3 cup crumbled feta
- 2 tablespoons olive oil
- Juice of 1 lemon, about 2 tablespoons
Instructions
- Combine farro with 3 cups of water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then lower heat and simmer until farro is tender, about 20-35 minutes. Drain well and transfer to a large bowl to cool.
- Fill the same pot again with water and bring to a boil. Blanch both the fava beans and the English peas for one minute. Drain and then shock them in a bowl of ice water to stop the cooking and maintain the bright green color. Drain again.
- Pinch each fava bean with a thumb and finger and squeeze the bean out of its waxy skin. Add the peeled favas, peas, scallions, parsley, thyme, and most of the feta to the farro. Toss with a wooden spoon to combine.
- In a small bowl, whisk together the olive oil, lemon juice, and remaining 1/2 teaspoon salt. Pour dressing over salad and toss to evenly distribute. Allow salad to soak up the dressing for 10-15 minutes before serving. Sprinkle with remaining feta and freshly ground pepper to serve.
