Fresh English Pea Salad with Farro, Pecorino, Mushroom & Mint
Chef Patricio Duffoo
Rated 5.0 stars by 1 users
Category
Italian
Gone are the days of making a salad only to be left disappointed and still hungry. This Fresh English Pea Salad with Farro, Pecorino, Mushroom & Mint has all of the fixings to create a symphony of flavor in your mouth while leaving you satiated and with leftovers for later.
In a medium size saucepan bring 5 cups of water plus 2 tbsp Sacred Valley Pink Peruvian Salt to boil over high heat.
Add peas and cook for 1 to 2 minutes depending on size, drain and shocked the peas in icy water to stop the cooking process. Drain well.
In a large mixing bowl combine cooked peas, farro,mint, extra virgin olive oil, lemon juice, 1tsp Sacred Valley Pink Peruvian salt, ½ tsp ground Late Harvest Black Peppercorn and ½ tsp Porcini Paradiso blend, toss to combine well.
Add pea shoots and sliced mushrooms, tossed again.
With a vegetable peeler shave Pecorino cheese on top and serve immediately.
