- First electric stove patented (1896)
Farro Salad with Spring Peas, Onions, and Feta
- 1 Pound pearled farro
- 1 1/2 Cup peas, thawed if frozen
- 1/2 Pound red pearl onions, root ends trimmed
- 1/4 Cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/4 Cup lemon juice
- 1/2 Cup crumbled feta
- 1/2 Cup chopped mint
- 1 1/2 Teaspoon finely chopped oregano
Despite its name, the Purple Pig serves fantastic vegetarian dishes like this lovely, light grain salad. Red pearl onions are worth seeking out here; they lend a wonderful sweetness and a beautiful purple hue to the combination of tender peas, creamy feta, and nutty, chewy farro.
See all farro recipes.
In a large saucepan, cover the farro with 2 inches of water. Bring to a boil and simmer over moderately low heat until the farro is al dente, about 25 minutes. Drain the farro and spread it out on a baking sheet to cool completely.
Meanwhile, bring a medium-sized saucepan of salted water to a boil over high heat. Add the peas and cook until tender, 3-5 minutes. Using a slotted spoon, transfer the peas to a sieve and cool under running water. Add the onions to the saucepan and blanch until the skins start to wrinkle, 1-2 minutes. Drain the onions and cool them under running water, then peel them.
Preheat a grill pan over medium-high heat. In a large bowl, toss the onions with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Grill the onions, tossing occasionally, until they are softened and charred in sports, about 8 minutes. Return the onions to the bowl and let them cool. Add the cooled farro, peas, lemon juice, and remaining olive oil. Fold in the feta, mint, and oregano, season the salad with salt and pepper, to taste, and serve.