Farro Salad with Spring Peas, Mushrooms and Grana Padano

Yield: 4 to 6 servings

Farro Salad with Spring Peas, Mushrooms and Grana Padano


1 cup shitake mushrooms caps, sliced thinly

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons extra virgin olive oil

1 cup fresh spring peas

2 ounces pea shoots torn into bite size pieces

1/3 cup almonds, toasted and chopped

1 teaspoon lemon zest

1 cup farro, cooked according to package directions

1 cup grated Grana Padano

1 ½ tablespoons lemon juice


Heat oven to 400°F. Place mushrooms on a rimmed baking sheet. Sprinkle with 1 tablespoon of the olive oil and 1/8 teaspoon each salt and pepper. Bake 5 to 8 minutes until roasted.

In a large bowl combine peas, pea shoots, almonds, lemon zest, farro and ¾ cup of the Grana Padano. Toss with lemon juice and remaining tablespoon olive oil. Season with remaining 1/8 teaspoon salt and pepper and top with remaining Grana Padano. Serve.

Return to recipes

See how Chef Fabio Viviani cooks with Legends from Europe.

Learn More

© 2015 All Rights Reserved