Food & Cooking Recipes Salad Recipes Farro, Pea Shoot, and Goat Cheese Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 6 This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain. Ingredients 1 cup farro 1 cup fresh shelled peas (from 1 lb peas in pods) 2 ounces pea shoots, torn into bite-size pieces ⅓ cup small fresh mint leaves ⅓ cup almonds, toasted and chopped 1 teaspoon lemon zest 1 tablespoon plus 1 tsp fresh lemon juice 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 1 ounce goat cheese, crumbled Directions Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl. As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water. Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese. Rate it Print