Also good served warm! If preserved lemon is not accessible, simply use the juice of a whole lemon and add 1 tsp or so of lemon zest.
Ingredients
Salad
- 1 C sorghum penne
- 1/2 lb asparagus
- 8 oz arugula
- 1 C frozen peas
- 2 oz feta, crumbled
- chunk of Parmesan cheese for shaving
Preserved Lemon Vinaigrette
- 2 T preserved lemon, minced
- 2 T sunflower oil
- 2 T lemon juice
- 1 tsp thyme
- Salt & Pepper
- 1/4 C olive oil
Servings: people
Instructions
Salad
- Bring a pot of water to a boil. Add sorghum penne and cook for 8 minutes. Drain, rinse with cold water and set aside.
- Using a vegetable peeler, shave asparagus into thin strips. Place frozen peas into a small amount of boiling water. Cover and steam for 2-3 minutes. Drain and rinse with cold water.
- In a large bowl, combine pasta and arugula. Toss with about 2/3 of the vinaigrette. Add shaved asparagus, peas, feta, and remaining vinaigrette. Toss. Sprinkle with some Parmesan shavings and serve.
Vinaigrette
- Combine lemon, sunflower oil, lemon juice, thyme, and salt and pepper in a jar or beaker. Blend with an immersion blender. Drizzle in olive oil. Set aside.
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