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Ingredients

• 2 bunches fresh flat-leaf parsley
• 1 cup fresh mint leaves
• 1 garlic clove
• 1/4 cup fresh lemon juice, plus more as needed
• 1 tsp. kosher salt, plus more, to taste
• 1/2 cup plus 2 Tbs. olive oil, plus more as needed
• Freshly ground pepper, to taste
  
  

• 6 Tbs. olive oil, plus more as needed
• 1/2 cup diced yellow onion
• 1 Tbs. fresh thyme leaves
• 2 cups farro
• 2 tsp. salt, plus more, to taste
• 1/2 cup English peas
• 1/4 cup chopped fresh mint
• 1/4 cup diced Meyer lemon
• 1/2 cup sugar snap peas, cut on the bias into 1/4-inch strips
• Freshly ground pepper, to taste
• Fresh lemon juice, to taste, plus 2 Tbs.
• 1 small fennel bulb, trimmed, halved, cored and very thinly sliced lengthwise
• 1 bunch baby carrots, preferably mixed colors, tops trimmed to 1 inch, peeled and halved lengthwise
• 1 bunch asparagus, very thinly sliced on the bias into 2-inch pieces
• 2 to 3 oz. tender pea tendrils
• 4 oz. French feta cheese, crumbled

Description

To Get A Head Start On This Recipe, Do Some Of The Prep The Night Before. Make The Parsley-mint Dressing, Clean The Sugar Snap Peas And Peel The Carrots (they’ll Keep In Water Or Damp Paper Towels Overnight In The Refrigerator). The Next Day, Use A

Williams-Sonoma