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Farro salad from Birdhouse in Minneapolis

kept byanmasa
recipe bytastingtable.com
Notes: 

Yield: Serves 4 to 6

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Ingredients: 

4 tablespoons extra-virgin olive oil, divided
1 cup farro
2 cups water
2 teaspoons salt, plus more to taste
½ cup toasted pistachios
1 leek, white and light green part only, thinly sliced
2 medium shallots, finely chopped
¼ cup sheep’s-milk skyr or plain Greek-style yogurt
Zest and juice of 1 lemon
Freshly ground black pepper
1 pound fresh or frozen peas, blanched
3 scallions, thinly sliced
2 tablespoons coarsely chopped tarragon leaves


 

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