Triple Pea and Asparagus Salad with Feta Mint Dressing
Ingredients
- 1 cup uncooked farro
- 4 cups vegetable stock
- 1 (6-ounce) block Greek feta cheese
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh mint, plus more for garnish
- 1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons finely chopped garlic, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon kosher salt
- 10 ounces shelled green peas (preferably fresh, but frozen OK)
- 6 ounces sugar snap peas, trimmed
- 6 ounces snow peas, trimmed
- 1 1/2 teaspoons fine sea salt, divided
- 8 ounces asparagus, woody stems removed
Instructions
Triple-Pea and Asparagus Salad with Feta-Mint Dressing serves 4 original recipe by Food & Wine.
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