Lunch: Pea and Little Gem Salad with Farro and Pecorino

Recipe by Dave Muller and Lana Porcello This spring salad can be made with pretty much any grain and firm grating cheese you like.

This recipe includes superfoods such as:

Lemon

Health benefits of Pea and Little Gem Salad with Farro and Pecorino

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup semi-pearled farro
Kosher salt
1 garlic clove, finely grated
1/4 cup olive oil
3 tablespoons fresh lemon juice
Freshly ground black pepper
6 ounces sugar snap peas, trimmed, thinly sliced (about 2 cups)
8 cups Little Gem or other small lettuce leaves, torn if large
2 cups halved pea shoots (tendrils)
Shaved Pecorino Romano (for serving)

Instructions

Cook farro in a pot of boiling salted water until al dente, 25 –35 minutes. Drain and spread out on a baking sheet; let cool.
Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.

Share Pea and Little Gem Salad with Farro and Pecorino