- 1 cup semi-pearled farro
- Kosher salt
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper
- 6 ounces sugar snap peas, trimmed, thinly sliced (about 2 cups)
- 8 cups Little Gem or other small lettuce leaves, torn if large
- 2 cups halved pea shoots (tendrils)
- Shaved Pecorino Romano (for serving)
- Cook farro in a pot of boiling salted water until al dente, 25–35 minutes. Drain and spread out on a baking sheet; let cool.
- Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.