Pink of Perfection

It’s a shame this photo doesn’t more accurately convey what a vibrant salad this is. It was long past twilight by the time we sat down to eat. My friend and I had been sitting on the couch with a drink, while our dinner sat at the ready on the kitchen counter. There were no last-minute timers sending me into a tizzy, no final-moment whisking, or facing the hot mouth of the oven in my party clothes. It was the most relaxed entertaining experience I’d had in so long a time, I’d almost forgotten it could happen that way. But this evening reminded me of the sweetness of fine, simple food prepared without fuss. And after a long, cold winter, this salad reminded me of all the freshness of spring.

If you can’t find pea shoots, use a tender lettuce like mache.

Farro Salad with Pea Shoots and Goat Cheese
from Whole Living
Serves 6

1 cup farro
1 cup fresh shelled peas (from 1 lb peas in pods)
2 ounces pea shoots torn into bite-sized pieces
1/2 cup fresh mint leaves (chopped if large)
1/3 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 ounce goat cheese

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.

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