This salad is really nothing surprising. It’s ancient grains, because I’m still obsessed with those, kale because I’m forever trying to find ways to tolerate it, arugula and goat cheese because they’re perma-residents in my fridge and heart, and English peas and fresh mint because the farmers’ market told me to.
It’s nothing fancy either. Just a bunch of raw to slightly cooked things mixed together and eaten with a spoon. It doesn’t ask for much of your time, your energy, or your money.
In other words, it’s perfect. This Toasted Farro Salad with Rocket & Fresh Peas is simply a collection of refreshing flavors and hearty ingredients – the perfect balance after a long day when the last thing you want is to be beholden to a complicated recipe nor the dishes that come with the territory and take-out sounds like more trouble than it’s worth.
Ingredients (serves 2-3)
1 clove garlic, minced
1 tablespoon champagne vinegar
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon honey
1 cup farro
1 cup English peas, shelled
2 stems Lacinato kale, cut into thin strips
2 cups rocket/arugula
10 mint leaves, thinly sliced
To make the dressing, combine all ingredients in a small jar or Tupperware container and shake until incorporated. Set aside.
In a medium, heavy bottomed pot, heat a couple glugs of olive oil. When hot, add the dry farro and toast until it has a fragrant nutty aroma and turns a shade darker, 3-4 minutes. Fill the pot with cold water and bring to a boil. Turn the heat down so the water is simmering, and cook for 25-30 minutes, or until farro is chewy and tender. Drain and pour into a salad bowl on top of the kale strips.
Meanwhile, bring a pot of water to a boil and prepare a bowl with ice water. Blanch the peas by submerging them in the boiling water for 60 seconds and then quickly transferring them to the ice water to prevent them from cooking more.
To assemble the salad, add arugula, mint, goat cheese and vinaigrette to the salad bowl and toss to combine. Add more salt and olive oil as necessary.