Farro Salad

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Los Angeles Times


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About 1 hour

4 to 6

From FraƮche chef-owner Jason Travi. To blanch the peas, place them in boiling water until just tender, about 1 minute, then immediately place them in an ice bath and drain.

1 1/4 cups uncooked farro

1 bay leaf and sprig of thyme tied together with kitchen string


1 small red pepper

1/2 cup shelled English peas, blanched

2 tablespoons mixed chopped tarragon, basil, mint and parsley

1 1/2 teaspoons lemon juice

1 tablespoon olive oil

4 to 6 tablespoons grated fresh pecorino cheese or ricotta salata

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