Recipes and Cooking Salads Snap Peas, Snow Peas, and Farro with Oranges and Citrus-Sesame Vinaigrette Be the first to rate & review! The crunchy combo of snap and snow peas complements the chewy bite of farro and contrasts the juicy orange sections. By Cara Mangini Cara Mangini Instagram Twitter Website Cara Mangini is a former executive chef for Eataly, a restaurant in New York City. After Eataly, she created her own restaurant and food boutique brand, Little Eater. Cara believes that vegetables are beneficial for local farmers as well as the overall health of a community. Her brand offers pop-up kitchens, catering, and other food services. Her column for Kitchn.com, The Vegetable Butcher, focused on her vegetable-based mission.Cara was nominated for a James Beard Award for Vegetable Cooking and won the International Association of Culinary Professionals Award for a Cookbook on a Single Subject in 2017. Cara graduated from the Culinary Institute of America's chef training program. Learn about BHG's Editorial Process Published on March 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 40 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 12 ounce sugar snap pea and/or snow pea pods, trimmed, strings removed, and, if desired, cut 1 cup dry farro, rinsed and drained 1 teaspoon orange zest* 2 tablespoon orange juice* 4 teaspoon rice wine vinegar 4 teaspoon pure maple syrup 1 teaspoon soy sauce or tamari 4 teaspoon toasted sesame oil 1 tablespoon canola oil 1 cup orange supremes (from 2 large oranges) ½ cup sliced almonds, lightly toasted Pea shoots (optional) Flaky sea salt (such as Maldon) (optional) Directions Fill a 2-qt. saucepan half full of water and add 1 Tbsp. kosher salt; bring to boiling. Fill a large bowl with ice water. Add snap and/or snow peas to boiling water and cook 30 to 60 seconds or until crisp-tender. With a slotted spoon, lift the peas from boiling water and plunge immediately into the ice water. Add farro to the boiling water and cook, uncovered, 20 to 25 minutes or until tender. Drain peas; pat dry. Drain farro and transfer to a large bowl. Meanwhile, for dressing, in a small bowl whisk together the orange zest, orange juice, rice wine vinegar, maple syrup, soy sauce, and 1/4 tsp. freshly ground black pepper. Whisking as you go, stream in the sesame oil and canola oil until evenly blended. Season with salt and additional pepper if you like. While farro is still warm, add 2 Tbsp. of the dressing; toss to lightly coat. Add peas, orange supremes, almonds, and remaining dressing. Toss until evenly distributed and well coated. If you like, top with pea shoots and sprinkle with flaky sea salt and additional freshly ground black pepper. Serves 4. Tips Remove zest before supreming and work over a bowl to catch juice. After supreming, squeeze peels and membranes to get 2 Tbsp. juice. Rate it Print Nutrition Facts (per serving) 416 Calories 15g Fat 57g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 416 % Daily Value * Total Fat 15g 19% Saturated Fat 1g 5% Sodium 98mg 4% Total Carbohydrate 57g 21% Total Sugars 13g Protein 12g Vitamin C 79.5mg 398% Calcium 115mg 9% Iron 4.1mg 23% Potassium 371mg 8% Folate, total 57mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.