Farro Salad with Radishes, Peas, and Mint

Serves 6 to 8 as a side salad, 4 as a main course

Cook the farro. Bring 2 quarts well-salted water to a boil in a medium saucepan over high heat. Add the farro and bay leaves. Adjust the heat to a simmer, partially cover, and cook until the farro is tender, 20 to 30 minutes for pearled, 45 to 60 minutes for whole-grain. (If the pan threatens to dry out before the grain is tender, add ½ cup or so more water.) Once it is tender, pour the farro into a fine-mesh sieve and drain well, shaking a few times to remove excess moisture. Discard bay leaves. Transfer the farro to a large bowl, toss with the olive oil, and let cool, tossing occasionally.

Blanch the snap peas. Bring a medium pot of well-salted water to a boil. Add the snap peas and cook until just tender, about 2 minutes. Drain in a colander and immediately rinse under cold water. Drain again and spread out on a towel to dry. When they are cool, cut any peas longer than 2 inches crosswise in half on a slight angle.

Place Farro in a large bowl. Add enough of the vinaigrette to the farro to lightly coat, about ½ cup. Cover and reserve any extra vinaigrette.

Assemble the salad and serve. Add the snap peas, arugula, radishes, scallions, parsley, mint (or basil), and several grinds of pepper to the farro and toss to combine. Add more vinaigrette if needed, season to taste with salt and lemon juice and serve.

The Lemon Vinaigrette

½ cup extra-virgin olive oil

1½ teaspoons finely grated lemon zest

¼ cup fresh lemon juice, or more to taste

Salt

Make the vinaigrette. Whisk together the olive oil, lemon zest, juice, and a pinch of salt in a small bowl.