This Three Pea Salad Recipe Gets Extra Crunch From Fried Farro

Salad with three peas and crispy farro

Total time:45 minutes

Servings:4 to 6 (makes 7 1/2 cups)

Total time:45 minutes

Servings:4 to 6 (makes 7 1/2 cups)

Placeholder while loading article actions

I’m an equal-opportunity vegetable lover, but most people I know struggle to enjoy at least one, if not more. For my husband, it’s okra. For one of my colleagues, cauliflower. Yet another colleague can’t stand zucchini. I have known enemies of beets and mushrooms – and have offered my advice to both.

Eitan Bernath understands. The TikTok star, cookbook author and now culinary director at “The Drew Barrymore Show” remembers growing up picky eaters. “I just ate bread,” he tells me on a Zoom call from New York. “I mean, let’s be clear, I still love bread, but now I eat a lot more than bread.”

Vegetables are the latest food category Bernath, 20, has learned to embrace. Honestly, he’s still learning.

What helped him take the leap? Kitchen. He became obsessed with it as a child, studying videos to help him understand India’s regional cuisine, collecting gear and spices like other kids collected Nintendo DS game cartridges. Pretty soon, as he puts it, “I started running out of things to cook that I like to eat. There are so many things you can do with carbs.

These potato recipes are audibly crispy – without the frying

So potatoes – that irresistible starter vegetable – led to cauliflower, which led to Brussels sprouts, and so on. Today, Bernath has strong opinions about the best ways to cook vegetables — after all, it’s part of the key to enjoying them — but also about another proven strategy for expanding your palate. “My number one tip for people new to cooking is to start cooking foods you already know how to eat,” he says. “And honestly, the same advice applies to vegetables.”

Take broccoli, something Bernath has only recently embraced. When he ate it with some of his favorite flavors – chili oil, mushroom soy sauce, mirin and rice vinegar – “it was quite easy to like.”

The same strategy applies to the recipe I share here from his first book, “Eitan Eats the World.” It’s a three pea salad, full of crispy textures from juicy raw snow and snow peas, a little starch from (barely) cooked English peas, the richness and fat from parmesan cheese to cut through a tangy vinaigrette, and the final touch: fried farro. “Anyone who follows me on Snapchat knows that I like, I love to fry food, so that was what I thought the salad needed.

It’s a brilliant technique, really: you cook the farro until tender, dry it well, and then fry it for several minutes in hot oil. Its inclusion turns the salad into the crispiest in memory. I didn’t need the farro to turn to the wonders of this trio of peas, but it helped turn the salad from something that might have looked pretty simple to something I couldn’t help but eat. .

Every vegetable deserves such a craving, don’t you think?

Salad with three peas and crispy farro

This salad would also be great with a creamier cheese, like burrata or feta, or with a savory ricotta salata. You can also substitute a vegan cheese of your choice; think dollops of creamy vegan ricotta, feta cheese, or homemade herb-marinated tofu feta cheese.

Get ahead: Dressing can be refrigerated up to 3 days before combining with other ingredients before serving.

Storage Notes: Refrigerate up to 5 days. The farro will soften as it soaks in the dressing, so if you want to keep it crunchy and you know you’ll have leftovers, store it separately.

Or buy: Farro can be found in many well-stocked supermarkets, Italian markets or online.

Do you want to save this recipe? Click the bookmark icon under the serving size at the top of this page, then navigate to My Reading List in your user profile.

Evolve this recipe and get a printable desktop version here.

  • 1/2 cup uncooked farro (can substitute barley or brown rice)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons chopped fresh basil leaves
  • 2 cloves of garlic, finely grated or pressed
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 8 ounces fresh or frozen English peas
  • 8 ounces snow peas
  • 8 ounces snow peas
  • 1 cup neutral oil, such as vegetable or canola oil, for frying
  • 2 ounces grated parmesan (can substitute burrata, dairy or vegan feta, ricotta, or ricotta salata)

Lay out 3 clean tea towels on your counter.

Cook the farro according to package directions, drain well and spread on one of the tea towels. Fold the towel and dry the farro, then unfold it and let it air dry while you prepare the rest of the salad.

In a large serving bowl, whisk together olive oil, vinegar, parsley, oregano, basil, garlic, salt and pepper. Taste and season with more salt and pepper as needed.

Add English peas to a microwave safe bowl and microwave on HIGH for 2 minutes or until just warmed through. Transfer the peas to the second clean tea towel on the counter, fold the tea towel over, pat them gently and roll them until most of the moisture has been absorbed. Unfold the towel and let the peas air dry while you prepare the rest of the salad.

Cut and thin the snow peas and, if necessary, the snow peas. (Some varieties of snow peas are stringless, so you can skip this step if you have them.) Use your fingers to snap off the stem end of the pea toward the top seam, leaving the stringy part attached. Pull on the end of the disconnected rod to remove the cord. Cut the snow peas and sugar snap peas on the bias into 1/2 inch pieces.

In a medium skillet over medium-high heat, heat the oil until it registers 400 degrees on an instant-read thermometer, or until it shimmers but does not start to smoke. Add the air-dried farro and stir gently to make sure it doesn’t clump together. Fry until the farro becomes a deeper golden brown and crispy, 6 to 7 minutes. Use a slotted spoon to scoop up the farro in batches, holding it above the pan to drain as much oil as possible, then transfer it to the third clean dishtowel on your counter to cool.

Transfer the farro to the serving bowl with the dressing, along with the English peas, snow peas and snap peas. Mix to combine. Garnish with grated cheese and serve.

Per serving (1 1/4 cups), based on 6

Calories: 303; Total fat: 18 g; Saturated fat: 4g; Cholesterol: 6mg; Sodium: 357mg; Carbohydrates: 26g; Dietary fiber: 6g; Sugar: 6g; Protein: 11g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Eitan Eats the World” by Eitan Bernath (Clarkson Potter, 2022).

Tested by Joe Yonan; questions by e-mail to [email protected].

Evolve this recipe and get a printable desktop version here.

Browse our recipe finder for over 9,800 post-tested recipes.

Did you make this recipe? Take a picture and tag us on Instagram with #eatingvoraciously.

Comments are closed.